Oh man,
this big curry noodle pot is such a satisfying dinner. Combine some udon noodles, tempeh, thai curry sauce, and coconut milk into a pot, and slurp up. I used tempeh instead of tofu; tempeh's a pressed soy product that is super-high in protein, but has a great mouthfeel comparable to meat. Thai curry is perfect for a wintry meal by the fireplace- it's warm, soupy, and slightly spicy. You can adjust the heat as you'd like by adding more or less coconut milk, using a little less or more curry paste, etc. Squeeze more lime juice if you want. This recipe is pretty adaptable.
Enjoy!
