2cupsbroccoli florets~one medium crown of broccoli
¼cupchopped cilantrofor topping
¼cupsliced green onionfor topping
lime wedgesfor serving
Heat a dutch oven or 6 quart pot over medium-high heat. Add sesame oil. Once hot, add carrot coins, green pepper and onion and sprinkle with ¼ teaspoon salt. Sauté until softened, about 6-8 minutes.
Add ginger and garlic and sauté until golden and aromatic. Stir in curry paste and sugar and cook for another 30 seconds, stirring frequently to prevent burning.
Add coconut milk, vegetable broth and soy sauce. Bring to a boil over high heat. Once boiling, stir in the noodles and broccoli florets. Stir the noodles to prevent them from sticking together. Cook over high heat until noodles and broccoli are cooked through. Cook time differs based on the brand of noodle you're using.
Serve topped with fresh chopped cilantro, sliced green onions and baked tofu (optional). Serve with lime wedges.
Sesame oil: A neutral oil, such as canola or vegetable oil, can be used as needed.
Vegetable broth: I recommend using reduced sodium broth and soy sauce so that saltiness can be adjusted to taste.
Coconut milk: Full-fat coconut milk works best, but lite coconut milk can also be used. Not to be confused with coconut milk beverage.
Soba noodles: These give a nutty, bold flavor. For a more neutral option, try ramen, lo mein or udon noodles. Cook time varies based on brand.
Leftovers: Store leftovers in a refrigerated container for 3-4 days. Add a splash of coconut milk or broth before reheating.