this soup is a new favorite

mmm. mmm. mmm.
this soup was so easy to make
{approx. 45 minutes total}
and it is so tasty and satisfying.
here's the recipe:

b i g c u r r y n o o d l e p o t

8 oz. dried whole-grain Asian-style wide noodles {like udon}
2 Tbsp. coconut oil or ghee
2 cloves garlic, finely chopped
1 onion, chopped
1 1/2 tsp. red curry paste
12 oz. extra-firm tofu, cut into thumb-sized slices {we substituted mushrooms because i try to avoid too much soy}
1 {14 oz.} can coconut milk
2 cups vegetable stock or water
2 tsp. ground turmeric
2 Tbsp. shoyu sauce
1 Tbsp natural cane sugar {we substituted with agave nectar}
juice of one lime
2/3 cup peanuts
1/3 cup slivered shallots
1/3 cup chopped fresh cilantro

directions:

*cook noodles in plenty of boiling salted water until just tender.
drain and set aside.

*you can start making the curry as the noodles cook.
heat the coconut oil in a large saucepan over medium-high heat,
then stir in the garlic, onion, and curry paste and
mash the paste around the bottom of the pan a bit to distribute it evenly.
cook until nice and fragrant--just a minute or two.
add the tofu and gently stir until coated with the curry paste.
stir in the coconut milk, stock, turmeric, shoyu, and sugar,
bring to simmer, and simmer gently for 5 minutes.
remove from the heat, stir in the limejuice, and add the noodles,
jostling them around a bit if they're sticking together.

*to serve, heap big pilesof noodles into individual bowls and
top with a generous ladle or two of the curry.
top with peanuts and finish each bowl with a sprinkling of
shallots and cilantro.

this recipe comes from this lovely cookbook:
super natural cooking by heidi swanson