Turmeric Curry Noodle Soup with Crispy Turmeric Tofu

Step 1 -

To make the turmeric paste: In a mini food processor or blender, combine the garlic, shallots and turmeric powder. Add 2 tablespoons of coconut oil and pulse until a coarse paste forms. Set aside. (Keep any unused paste in an airtight container in refrigerator up to 7 days or freeze in an airtight container.)

Step 2 -

To make the broth: in a Dutch oven or soup pot, heat 2 tablespoons of coconut oil over medium-high heat. Stir in the onion slices and cook until tender, about 7-9 minutes. Stir in the reserved turmeric paste; cook for 1 minute. Pour in the stock and coconut milk and bring to a simmer.

Step 3 -

To make the vegetables: Add your veggies to the pot directly and simmer until crisp-tender, about 10 minutes. Other options for cooking veggies include blanching, steaming or roasted then adding already cooked to the curry pot.

Step 4 -

Add sugar, soy sauce/tamari, fish sauce and sriracha/hot sauce (to taste) to the simmering broth.

Step 5 -

To make the rice noodles: Soak or cook the rice noodles according to the package instructions (these can vary widely depending on the type of noodle you’re using). Drain, toss with toasted sesame oil and set aside.

Step 6 -

For the crispy turmeric tofu: In a skillet, (preferably nonstick) over medium heat, add the remaining 2 tablespoons oil. When it begins to simmer, add the turmeric powder and salt, cook and stir until very fragrant, 1-2 minutes. Add tofu, in a single layer, and cook until golden-brown, 2-4 minutes per side.

Step 7 -

To serve, place nests of noodles among individual bowls and top with the veggies, broth and tofu. Garnish with desired toppings.