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Red Curry Noodles

kept byDAPHNE

Yield: 4 servings


2 tablespoons safflower or grapeseed oil

2 garlic cloves, chopped

1 tablespoon fresh ginger, minced

3 tablespoons red curry paste*

3 cups veggie broth

1 15 ounce can coconut milk

1 tablespoon soy sauce or tamari

12 ounces dried rice noodles, cooked according to the package

4 cups chopped spinach

1 batch dry fried tofu (recipe in TK1-3) or 12 oz extra firm tofu, cut into bite-sized pieces

2 tablespoons lime juice

Toppings: extra lime wedges, sliced red onion, cilantro, green onions



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