Thai Curry Turmeric Rice Noodles w/ Grilled Tofu

Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

Produce On Parade - Thai Curry Turmeric Rice Noodles w/ Grilled Tofu - Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

I’ve employed the best wee assistant photographer ever. Just look how cute! I mean, come on… he even did double duty as a little sous chef, helping me pick the snow peas from the garden for this dish.

We’ve been doing lots of very quick meals lately that are really cheap and super easy. Those are always the best ones though, right? The dishes that most folks make, most of the time. Sometimes food bloggers can get carried away in the beauty of the unique and the original (guilty) but honestly, the beauty of a tasty dish that can be done in 30 minutes flat after a busy day at work can be just as beautiful. Especially when you have a little one constantly pulling on your arm to please, '“Come play trains!” (he’s obsessed with these) or “Come play the wrestle game!” (the latter is just him jumping up and down on us on the bed…), because those playful moments with the munchkins are the truly beautiful moments you don’t want to miss.

Produce On Parade - Thai Curry Turmeric Rice Noodles w/ Grilled Tofu - Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

A word to the wise: be careful when eating this one. Turmeric will stain the shizz out of anything and everything. It’s incredible for inflammation though! I ensure Todd gets a lot of it in his diet because of his rheumatoid arthritis. I put it in everything. Be sure to add a dash of pepper when consuming turmeric because it super boosts the absorption rate.

Produce On Parade - Thai Curry Turmeric Rice Noodles w/ Grilled Tofu - Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

Thai Curry Turmeric Rice Noodles w/ Grilled Tofu


Thai Curry Turmeric Rice Noodles w/ Grilled Tofu
By

Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

Ingredients
  • 6 oz rice noodles (I like the wide ones)
  • 1 14 oz package of firm tofu, drained and cut into four rectangles
  • ½ tbsp coconut oil (or olive oil)
  • ½ medium yellow onion, thinly sliced
  • 4 garlic cloves, smashed and thinly sliced
  • 1 ½ tbsp Thai green curry paste
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • Dash of white pepper (black will work)
  • 1 medium carrot, julienned
  • 2 medium celery stalks, cut on the bias
  • 1 15 oz can full-fat coconut milk
  • 2 tbsp soy sauce
  • ½ tbsp brown sugar
  • Small handful of snow pea pods, whole
  • Sprinkling of sesame seeds, for garnish (optional)
Instructions
  1. Bring a large pot of water to boil for the noodles. Cook until al dente, drain and set aside.
  2. Heat a grill pan over medium-high heat and coat with a nonstick cooking spray if needed. Grill each tofu piece for 5-8 minutes on each side, until grill marks appear. Remove from heat and set aside.
  3. While the noodles and tofu cook, heat the coconut oil in a large soup pot over medium heat. Add the onion and garlic; saute 2 minutes. Add the curry paste, ginger, turmeric, and pepper; saute 2 minutes. Add the carrot and celery; saute 2 minutes.
  4. Stir in the coconut milk, soy sauce, and brown sugar; reduce heat to low and simmer for 3 minutes. When the noodles are done stir them into the pot with the pea pods, remove from heat and let rest for additional 3 minutes so the noodles can soak up some of the sauce.
  5. Serve the noodles hot, topped with grilled tofu. Drizzle some sauce over the tofu and top with sesame seeds.

  6. Prep time:
    Cook time:
    Total time:
    Yield: 3 servings

Save Money!

I buy my nutritional yeast here. It’s only $9.55 per lb versus $13.99 per lb in the bulk bin (!) at our local grocery store!

I buy my canned coconut milk here, at half price almost. It’s only $2.12 per can versus $3.99 per can at our local grocery store!

Produce On Parade - Thai Curry Turmeric Rice Noodles w/ Grilled Tofu - Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.
Produce On Parade - Thai Curry Turmeric Rice Noodles w/ Grilled Tofu - Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

More Curry and Thai Recipes

Pumpkin Tom Kha (Coconut Lemongrass Soup)

This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

Produce On Parade- Pumpkin Tom Kha (Coconut Lemongrass Soup) - This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

I'm almost scared to post this recipe, but I have to because it's one of my very favorite soups and I'm not ignorant to the fact that many folks aren't able to source authentic, specialty ingredients; especially those of us in rural areas (and especially in Alaska).

Does this mean we can't or shouldn't try to replicate our favorite ethnic dishes? I don't think so. In no way am I claiming this Tom Kha to be authentic, however, I think it's a pretty darn good replication with ingredients one can get at any local grocery store. It's my hope that you enjoy it as much as I do and if you're able to find galangal, straw mushrooms, and kaffir lime leaves... um...send me some in the mail, please. Pretty please?

Produce On Parade- Pumpkin Tom Kha (Coconut Lemongrass Soup) - This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

It's my great joy to share this recipe with all of you small-town kids who struggle with making pretty much anything 'authentic'. I refuse to be constrained to tofu noodle soup because my store doesn't care bird's eye chilis. Who's with me!?

Produce On Parade- Pumpkin Tom Kha (Coconut Lemongrass Soup) - This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

Pumpkin Tom Kha (Coconut Lemongrass Soup)

Kathleen Henry @ Produce On Parade

Published 10/28/2016

This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

Ingredients

  • 1 small pumpkin or delicata squash (2 cups cubed)
  • 3 cups vegetable broth
  • 1 15 oz can of full-fat coconut milk
  • 1 stick of fresh lemongrass
  • 1 1-inch piece of galangal or ginger, peeled and micrograted
  • dash of crushed red pepper, to taste
  • 6 kaffir lime leaves or 1 1-inch piece of lime rind
  • ¼ cup brown sugar (optional)
  • ½ lb fresh straw mushrooms or 1 8oz can of sliced mushrooms, drained
  • ½ of a 14 oz block of firm tofu, cubed
  • 2 limes, juiced (¼ cup juice)
  • 3 tbsp vegan fish sauce or 1 tbsp soy sauce, to taste
  • 1 tbsp fresh basil, chiffonade
  • ¼ cup fresh cilantro, chopped

Instructions

  1. Deseed the pumpkin and cut off the ends. Slice into wedges and steam for 15-20 minutes until just tender. Set aside to cool. Slice off the skin (leave skin on if using delicata) and cube.
  2. In a large soup pot, bring the vegetable broth and coconut milk to a gentle boil over medium high heat then reduce to a very low simmer.
  3. Slice the lemongrass in half lengthwise and bruise with the back of a measuring cup. Add the lemongrass, galangal, crushed red pepper, lime leaves, and brown sugar to the pot and stir; simmer for 3 minutes.
  4. Add the mushrooms and tofu, simmer for 5 minutes.
  5. Stir in the lime juice, fish sauce, and basil. Remove from heat. Serve hot and topped with cilantro.

Yield: 4

Produce On Parade- Pumpkin Tom Kha (Coconut Lemongrass Soup) - This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!