I know that it’s two to three days before Christmas and everyone’s searching Pinterest for gingerbread men and “the perfect Christmas roast,” so the chances that you want to make an Asian noodle soup are slim.
However, I think a bit differently – healthy eating never goes out of season. So, if you’re looking to Pin something for after the holidays or you’re trying to watch your waistline to fit into that New Year’s Eve dress, I’ve got a flavorful, easy recipe for you today!
You may be hesitant to cook much with coconut milk, because of its high fat and calorie content, but the health benefits of coconut far outweigh its caloric value. Coconut milk contains antibacterial, antifungal and antiviral properties that help ward off sickness.
Furthermore, the high fatty acid content in coconut milk serves as a natural moisturizer for healthy skin and may help repair wrinkles and sagging in aging skin.
I know I’m getting caught up on the health benefits of coconut milk, but that’s because I’m in the middle of fighting off a cold as I write this. I blame it on the less than 24 hours I spent in San Francisco and the 12 hours I spent on a plane the other week.
I actually never get sick (which is hard to believe, since, I’m sick now.) Whenever I do get sick, it’s that kind of sickness where you can’t do anything else but, well, be sick. When I was younger (like in middle and high school), I, without fail, used to get sick around this time.
I blame the excitement of 2015, I have so many projects I”m working on that I can’t wait to share with you – of course, one of them I’ve already shared: my cookbook! Nevertheless, send your happy, healthy vibes my way.
This noodle dish has spicy undertones from the red curry, a crunchy al dente texture from the spiralized daikon, and a beautiful crispy tenderness from the vegetables. The preparation is easy and its a one-pot kind of meal (which, as we all know, is ideal.)
If you don’t eat soy beans or don’t like tofu, swap out the tofu for your favorite protein – this recipe pairs well with shrimp, skirt steak and even ground meat. It’s very versatile, because the flavors are simple and the vegetables are universal.
What are you planning for your New Year’s celebrations?
Nutritional Information & Recipe
Vegetable and Tofu Coconut Red Curry Daikon Noodles
- ½ tablespoon extra virgin olive oil
- 2 garlic cloves minced
- 1 tablespoon freshly minced ginger
- 5 scallions whites and greens separated and then sliced on an angle
- 2 tablespoons red curry paste
- ½ tablespoon curry powder
- 1 15 oz can coconut milk shaken
- 1 red bell pepper sliced into ¼” strips
- 1 yellow or orange bell pepper sliced into ¼” strips
- 2 cups broccoli florets
- 12 oz extra firm tofu
- 1 large daikon peeled, Blade B (about 1 lb)
- sriracha to taste (1 tablespoon or more)
- 1/4 cup roughly chopped cilantro
- Pour the contents of the coconut milk into a medium mixing bowl and whisk together with a fork until the oil and thick parts combine. Set aside.
- Remove the tofu from its package. Place on top of two layers of paper towels. Place two more layers of paper towels on top and press firmly down to release extra moisture. Repeat until all excess moisture is released and then cut into ½” cubes. Pat dry and set aside.
- Heat the oil in a large pot over medium-high heat. Add in the garlic, ginger, scallion whites, curry paste and curry powder. Cook, stirring often, until fragrant, about 1-2 minutes.
- Add the peppers and broccoli and sauté for 3-5 minutes or until vegetables begin to soften. Add in the coconut milk and then raise heat to bring to a simmer. Once simmering, reduce heat to medium-low and add in the tofu.
- Cook at a simmer until vegetables are crisp-tender, about 5 minutes and then add in the daikon noodles and cook for another 5 minutes or until al dente.
- When ready, if desired, add in sriracha, stir in cilantro and serve, garnished with green scallions.