Brothy Coconut Curry Noodle Soup

2–3 tablespoons coconut oil

1 onion, quartered & sliced

4 cloves garlic, minced

1 inch chunk ginger, minced

2–3 tablespoons yellow curry paste

1 large sweet potato or 2 medium sweet potatoes, cut into 1” cubes (about 2 cups)

1 can coconut milk

2 cups dried whole shiitake mushrooms, soaked and fully hydrated, then sliced

2–4 cups broth, mushroom soaking liquid, or water

1 bunch kale, stems removed and leaves chopped

1 tablespoon lime juice

1 package sweet potato starch or rice noodles, cooked according to package directions

Scallions, sliced, for serving

Cilantro, roughly chopped, for serving

Chili sauce, optional, for serving

Crispy baked tofu, for serving

1 lime, cut into wedges, for serving

In a large soup pot, add the coconut oil and heat over low. Add the onion and a pinch of salt and cook for 5 to 10 minutes, until softened and translucent. Stir in the garlic and cook for 1–3 minutes, stirring frequently, until fragrant. Add the yellow curry paste and cook for another 3–5 minutes, until it is lightly toasted and aromatic.

Add the sweet potatoes, coconut milk, and the soaked, sliced shiitakes, reserving the liquid. Add in a few grinds of black pepper and the broth and increase the heat to bring to a gentle boil. Turn the heat back to low and simmer for another 8–10 minutes, until the flavors are melded and the vegetables are cooked through. Add in the kale leaves and cook for another 3–4 minutes, until the kale is tender.

Turn off the heat and add the lime juice, to taste. Divide the cooked noodles among bowls and ladle the hot soup over top. Sprinkle each bowl generously with the scallions, cilantro leaves, and chili sauce, if desired, and with crispy baked tofu. Serve with lime wedges on the side!