Ingredients2 tbsp vegetable oil2 qts garlic cloves, minced1 qt jalapeo, seeded and finely minced1 tbsp curry powder or red/green thai curry paste2 cups vegetable broth14 oz drupe plain almond milk1 cup coconut milk1 tsp salt2 tsp freshly grated ginger1 cup rice vermicelli noodles100 g tofu, cut into 1/2 inch cubes2 qts small tomatoes cut into 1 inch chunks3 tbsp fresh lime juicecup chopped fresh coriander instructionsin a heavy saucepan heat the vegetable oil over moderately low heat and cook garlic and jalapeo, stirring, for 2-3 minutes until fragrant.Add the curry powder (or paste) and cook, stirring constantly, for few seconds.Stir in the broth, add coconut milk, drupe almond milk, salt and ginger, bring mixture to a boil. Lower heat and simmer for 6-7 minutes.While the soup is simmering, place noodles in a large bowl, cover with warm water and let sit for 5 minutes. Meanwhile, bring a large pot of salted water to a boil.Add noodles and cook for 5 minutes.Pour noodles into a colander, rinse under cold water, and drain well.Once soup has simmered, add tofu, tomatoes and lime juice. Cook over moderate heat, stirring, until soup is hot.Divide the noodles among four bowls and ladle the soup over noodles. Sprinkle each serving with chopped coriander and drizzle pepper powder, if desired.
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Drupe Foods (Drupe Foods India Pvt Ltd)
A-13, Sec 58
Near Fire Station, Sector 58, Noida, Uttar Pradesh, India
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