My Brother is Home from College!: Red Curry Noodle Soup

 Adapted Slightly from: Jeanette's Healthy Living

        On Saturday, my family and I made the 2 hour journey to pick up my twin

brother from college. ( finally) Sometimes I feel sorry for him because he does not have a very good eating experience at Swarthmore's dining hall. Even some of the simplest things like pizza supposedly taste horrible. Being able to mess up a pizza is beyond me. When we got home my mother had everything decided for dinner for the week. The first night we had bbq chicken and pasta with her famous pesto sauce. It was so delicious, I wish you guys were there to try. Tonight she is reheating the meat sauce she made a few nights ago, which is also to die for. Earlier, he complained that I never cooked anything for him all the times he was home. Well, today was going to be the day.

I really wanted to make brownies using the recipe my college has because they are so decadent and yummy. Unfortunately , we have wayyy to much dessert in the house for another addition. My brother and I both enjoy thai food, so I decided to make this great soup because it was easy to make and it served 2 perfectly. Note, I used "light" coconut milk in this soup, it gives an "ok" coconut flavor and richness, if you want more then opt for the regular 140 -calorie stuff. :) All in all, my brother, who is usually a bit picky, really enjoyed this soup with tofu and noodles. It makes a quick and delicious lunch or dinner. My substitutions are in bold.

You will need:

1 teaspoon flavorless oil

1 tablespoon plus 1 teaspoon red curry paste

1 cup classic coconut milk

1 cup chicken stock

1 stalk of lemongrass , trimmed,peeled, tender part smashed

1 piece ginger, about the size of a quarter , smashed ( I did not use this)

2 cups spinach, rinsed and stems removed, torn 

8 oz tofu shirataki noodles, angel hair shape ( rinsed and drained)

1 cup soft silken tofu

a dash of soy sauce

Steps: Have spinach torn, tofu cubed, and "noodles"rinsed/drained before prep. MICE EN PLACE!

1. Heat a medium saucepan. Once it is hot, add the oil and curry paste. Stir until fragrant, about 2 minutes.

2. Add coconut milk, stock, and lemongrass. Bring to a boil, then add spinach. Cook for one minute.

3. Then, add shirataki noodles and tofu. Cook until warmed about 3 minutes. Add a splash of soy sauce at the end.

                                                                          ENJOY!!
                                                         Serving Size: 2 generous helpings