Target recipes

new twists on classic favorites.

coconut curry noodle bowl

Recipe details:

coconut curry noodle bowl

what you need

  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1 small jalapeño, seeded and finely minced
  • 1 tablespoon curry powder, or red or green Thai curry paste
  • 2 cups vegetable broth
  • 14 ounces (1 box) unsweetened coconut milk
  • 1 cup Silk Unsweetened Soy or Almondmilk
  • 1 teaspoon salt
  • 2 teaspoon freshly grated ginger
  • 1/2 pound rice vermicelli noodles
  • 1 block extra firm tofu, cut into 1/2-inch cubes
  • 2 small tomatoes, cored and cut into 1-inch chunks
  • 3 tablespoons fresh lime juice
  • 1/3 cup chopped fresh coriander
  • Asian chili oil to taste, if desired

here's how

  1. In heavy saucepan heat vegetable oil over moderately low heat and cook garlic and jalapeño, stirring 2-3 minutes until fragrant.
  2. Add curry powder (or paste) and cook, stirring constantly, 30 seconds.
  3. Stir in broth, coconut milk, Soy or Almondmilk, salt and ginger and bring mixture to a boil. Lower heat and simmer 10 minutes.
  4. While soup is simmering, place noodles in large bowl, cover with warm water and let sit 5 minutes. Meanwhile, bring a large pot of salted water to a boil.
  5. Add noodles and cook 5 minutes.
  6. Pour noodles into colander, rinse under cold water and drain well.
  7. Once soup has simmered, add tofu, tomatoes and lime juice. Cook over moderate heat, stirring, until soup is hot.
  8. Divide noodles among four bowls and ladle soup over noodles. Sprinkle each serving with chopped coriander and drizzle with chili oil, if desired.