Coconut Curry Noodles with Shrimp and Mori-Nu Tofu
The first time my boyfriend ever cooked for me (it was for our first Valentine’s Day), he made these Coconut Curry Noodles. Turns out he’s a better cook than I am…although I’m not sure that’s saying much considering I don’t cook very often anymore. The noodles were so good I was craving them all the time. Unfortunately, he never made them again. I decided to take matters into my own hands and make them myself. These noodles are too good to keep to ourselves so I teamed up with Mori-Nu Tofu to share our recipe!
Mori-Nu Tofus are shelf-stable and made with non-GMO soybeans and without preservatives. The fact that Mori-Nu Tofu is GMO-free and made without preservatives is key for me because I became allergic to certain packaged tofus from eating way too much when I initially stopped eating meat (Lol). Once I became allergic, I started only eating fresh tofu because it doesn’t have preservatives but it’s hard to find. I love tofu but I was sad that I could hardly eat it anymore. However, when I discovered Mori-Nu, I was happy I could eat all the tofu I wanted again! Mori-Nu is so creamy it’s perfect for this noodle soup recipe. It’s also great that Mori-Nu doesn’t need to be refrigerated so I can stock up on it in my pantry. Anyways, enough about my love for tofu, below is our super easy recipe for Coconut Curry Noodles!
Ingredients (4 servings):
2 packages Mori-Nu Silken Tofu Organic Firm, cubed
2 tbsp coconut oil (or other cooking oil)
¼ cup Thai red curry paste
1 bunch scallions, sliced (save some for serving)
1 tbsp peeled and grated fresh ginger
2 cups broth, vegetable or chicken
2 cans coconut milk, stirred (use light coconut milk for a healthier option)
2 tbsp fish sauce or soy sauce
1 lb napa cabbage, roughly sliced
1 lb peeled shrimp, medium or large
14 oz rice noodles (I prefer the thicker ones)
1 lime
Sesame seeds, for serving
Directions:
In a large pot, heat the oil over medium heat. Add the scallions, curry paste, and ginger. Cook, stirring often, for about 5-6 minutes.
Add the broth, coconut milk, and fish sauce and bring to a boil. Stir in the cabbage and return to a boil.
While waiting for the soup to boil, bring a separate large pot of water to a boil.
Once the pot of water is boiling, remove from heat and add rice noodles. Let them sit for about 8-10 minutes until they’re soft but still a bit firm (don’t want them to be too soft because they’ll continue to soften in the soup when you serve them). Drain well.
When the soup starts to boil, lower heat and add shrimp. Cook the shrimp for a couple minutes until they are opaque.
Turn off stove and add Mori-Nu Tofu and juice from lime.
Divide noodles into bowls and ladle soup over. Top with scallions, sesame seeds, and lime slices. Add red chili paste or crushed red peppers for additional heat.
Enjoy!
Note: This post was sponsored by Mori-Nu Tofu. To find it at a store near you, check HERE.
