- 1 package noodles (I used Ronzoni brand whole grain noodles)
- 2 tbsp. coconut oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 tsp. red curry paste (I used Thai Kitchen brand)
- 1 15-oz. can light coconut milk
- 2 cups vegetable stock
- 2 tsp. turmeric
- 2 tbsp. soy sauce
- 1 tbsp. sugar
- juice of 1 lime
Cook pasta according to package instructions. Drain and set aside.
While noodles are cooking, heat coconut oil in a large saucepan over medium-high heat, then stir in onion, garlic, and curry paste, mashing the curry paste around a bit with the back of a spoon. Cook a minute or so till fragrant.
Stir in coconut milk, vegetable stock, turmeric, soy sauce, and sugar. Bring to a simmer and cook for about 5 minutes. Remove from heat and stir in lime juice.
To serve, pour curry broth over noodles and top with peanuts and cilantro.
Adapted from Heidi Swanson’s Big Curry Noodle Pot in Super Natural Cooking.