December 11, 2014 15

Red Curry Noodle Bowls with Creamy Cashew Broth

Red Curry Noodle Bowls | @withfoodandlove

It’s no secret that the past few months have been really hard. In just about every way imaginable; physically, emotionally, spiritually and so forth. I want to share with you some real life stuff + some real life thoughts. Because while I pour myself onto the pages of this blog each week, the end result is sometimes heavily edited with filters that protect me from criticism and vulnerability. As I maneuver through this world, as a woman in progress I’d like to tell the truth to you more often. This is a story about love and real life transitions.

Thank you for reading.

When my husband went back to school this fall in Colorado to pursue his career dreams in aviation, my life flipped upside down. While I wholeheartedly supported and honored his personal growth and goals, I was not at all prepared for the time we would spend apart. I could feel our relationship changing. Growing and deepening at times, but at others lonely and distant. I spent a lot of time alone, traveling out west. Alone on airplanes, trains, city buses. Alone at home in Philadelphia. Even when I was with people, I felt alone. Often feeling very scared, just me and my thoughts. My anxieties worsened, manifesting into physical symptoms of aches + pains, numbness + tingling, heart palpitations, shortness of breath, paranoia and delusional thoughts. I was losing control.

And, I lost a sense of who I was.

Red Curry Noodle Bowls | @withfoodandlove

Red Curry Noodle Bowls | @withfoodandlove

Red Curry Noodle Bowls | @withfoodandlove

November was the darkest month of my life. And even though I was back at home, reunited with Chris again, we were living a life in limbo. My husband’s very potential job offer had hung us out to dry for three solid weeks. Every hour of each day we’d wait by the phone for the call to come in to cue the packing. We didn’t even know if we were going to have Thanksgiving dinner until the day before Thanksgiving. But that call never came and so little by little life just started to move forward again.

There was slight relief.

Then a few days later, a call came in, but it wasn’t the one we were expecting. I was hesitant. I was angry, anxious, sad, happy and excited all at once. I didn’t know how to handle the news. I really didn’t know how to process it. And if I’m going to be totally honest the new job offer was in a city at the very bottom of my “possibile cities to move to” list. But one thing I felt for sure was, total relief. It was at least an answer, one we’d been looking for for over a year. And, I trust that the universe/god has my back. We are being guided down a beautiful journey and I’m ready to embrace it with all I’ve got. This departure from Philly will be bittersweet, more words on that to come! But mostly, I am ready to welcome in some new vibes and happy, positive thoughts.

These are the days.

So in just a few weeks we’re heading to St. Louis, MO. I know nothing about Missouri. I didn’t even know how to spell Missouri, my auto-correct just told me how. My friends tell me there are nice people there, I find solace in that. And the internet considers it to be the Midwest, but also isn’t it kinda the south? I really don’t have a clue. I do know that Nelly is from there and I like that. But, clearly I need more information on what I’m getting myself into. If you’ve got the STL scoop drop it in the comments below!!

And so now, let’s talk curry.

There’s nothing more satisfying and comforting than curry in the wintertime. Typically I make Thai curries with coconut milk, but today I’m featuring Silk’s new creamy cashew milk!! It’s rich and creamy and makes for some perfect brothy goodness. I’ve been drinking and using alternative nut milks in my cooking for quite some time. I honestly can’t remember the last time I had cow’s milk of any kind in my refrigerator, and I like it that way. I can definitely see myself getting down with this cashew milk on the regular.

Silk’s Cashew Milk is free of gluten, carrageenan, soy, casein, peanuts + egg. It is free from all artifical colors, flavors + preservatives. And it is verified by the non-GMO project, yay! If you’d like to try some for yourself {I sincerely suggest you do} click here to signup for their newsletter and receive an instant coupon.

Red Curry Noodle Bowls | @withfoodandlove

Red Curry Noodle Bowls | @withfoodandlove

Red Curry Noodle Bowls with Creamy Cashew Broth {print me!}

Notes: this makes 2 hearty noodle bowls or 4 lighter servings. Some of the ingredients below are divided, read through the entire instructions before you start to cook.


  • 1 small onion, diced small
  • 3 tablespoons coconut oil
  • 1 garlic clove, minced
  • juice from 1 lime, divided
  • 1 cup carrots, sliced small
  • 2 cups cauliflower florets
  • 3 tablespoons thai red curry paste, divided
  • 2 cups Silk’s Unsweetened Cashew Milk or other nut milk of choice, divided
  • 2 tablespoons chopped fresh cilantro + more for garnish
  • 1 package brown rice pad thai noodles
  • sea salt + ground black pepper, to taste

Cook noodles according to package and set aside.

Heat the coconut oil over low heat in a medium sauce pan. Add in the onions and sauce for about 5 minutes, or until translucent. Add in half the lime juice, stir in any browned bits that may have gathered on the bottom of the pan. Then add in a pinch of sea salt, garlic and 1 tablespoon red curry paste. Stir to combine ingredients, and cook for a minute more. Then add in the carrots and cook for 3 more minutes. Lastly, add the cauliflower and 1/2 cup cashew milk. Simmer on low for 15 minutes or until veggies are tender.

In a separate pot whisk together the remaining 1 1/2 cups of cashew milk and 2 tablespoons of red curry paste. Add in another pinch of sea salt, cilantro and remaining lime juice. Simmer on low until the veggies are done cooking.

In a third pot cook your noodles according to the package instructions.

To assemble the bowls layer the noodles, veggies and broth together. Garnish with cilantro and more pepper.

This post is sponsored by Silk; all opinions are my own.

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15 Responses to "Red Curry Noodle Bowls with Creamy Cashew Broth"

  1. Reply

    Elizabeth Hogue

    December 11, 2014 at 9:53 PM

    Best of luck in your new city and with new adventures! I completely understand that panicky, anxious feeling before the start of something new. I hope it translates into nervous excitement as your move approaches! I know quite a few people in St. Louis, and one big thing I can tell you they have in common is that they LOVE their city. Seriously, I have made the comment before that the people I have encounterd from St. Louis over the years were some of the most passionate people I’ve ever met about the love of their home city. Maybe you’ll fall in love too! Probably don’t call them southerners, though. :-) I think they consider themselves firmly in the Midwest. Happy thoughts, love, and prayers to you always!

  2. Reply


    December 11, 2014 at 10:14 PM

    Oh hi, I totally understand the pressure and loneliness of transition and waiting for news on big things like your partner’s career and a place to live. It’s not stuff to take lightly and and it takes a warrior-level mindset to push through and see the light because it’s unraveling your sense of even keel pretty much always. I’m glad that you’ll get a bit of a fresh start in the new year in so many ways–and in Nelly’s hometown no less (the fact that you mentioned that made me like you even more). I’d like some of these curry noodles for my late night snack please :)

  3. Reply


    December 12, 2014 at 7:07 AM

    I can’t imagine what a difficult few months you’ve hard and it must have been so unsettling to not know what your next move in. I’m glad the phone call has finally come and I hope the move to St Louis goes well and you enjoy your adventure in a new city!

  4. Reply


    December 12, 2014 at 9:53 AM

    wow, lady. thank you for sharing this. me and my husband have been going through something similar with his job, my career changes, etc. there’s so much to consider in this life when you want to move forward, makes changes, but still keep a sense of connectedness to it all. so i feel you through and through. all the best to you and your man in your new city (that bit about nelly, had me dying btw), and thank you for sharing your story, sherrie, we can all find strength from it. xo

  5. Reply


    December 12, 2014 at 6:28 PM

    congratulations on the big news! i hope the move and the change opens up so much wonderful stuff to you.

    this soup looks super tasty. exactly the kind of thing i’m finding comfort in lately. (and yay, silk cashew milk. this is the first i’ve heard of it. i hope my grocery store gets it in soon.)

  6. Reply


    December 13, 2014 at 6:14 PM

    Ah Sherrie. I can totally relate to it. I felt the same way when my husband told me that we are moving to a small island in the middle of the Caribbean. I didn’t even know where it was on the map. Never even heard its name before. When we first moved here there was no internet on the island. I mean, ZERO internet. It took a year for them to get internet connected. The only supermarket on the island didn’t carry tomatoes. When I asked for tomatoes, they looked at my face with surprise (like it is my fault) and told me to use canned tomatoes.
    I can go on and on..
    It was so so bad at first, but then I got used to it and made the best of it. If anything, I am stronger now. I learned to create delicious meals with whatever I can find on the island. I even started a food blog.?!!?! When I look back (while still constantly struggling with finding fresh ingredients on the island), I am like “what was I thinking?”
    I have never been to St. Louis to give you any scoop, but I am pretty sure that you will make your new home so beautiful that the rest of us will look at your pictures and want to move there.
    Good luck to you and to your husband.
    Cheers from Virgin Gorda!

  7. Reply


    December 14, 2014 at 1:41 PM

    Best of luck to you – I know how nerve-racking it can be to move to a new city, where you don’t know anyone – and to start your life over – but, I think you’ll enjoy it, have fun, blaze new trails! Looking forward to updates! :) Also, I’m bookmarking this recipe – looks amazing!!

  8. Reply


    December 15, 2014 at 1:52 PM

    I know nothing about STL, but Clare (Fitting It All In) is from there – maybe she can give you some tips!

  9. Reply

    kristie {birch and wild}

    December 20, 2014 at 11:34 AM

    I went through such a similar experience a couple of years ago, but I came out of it stronger and a hell of a lot more aware of my strengths and limitations. I have wanted to write about it on my blog for awhile now, but I was a bit afraid of sharing so much of myself. You have definitely inspired me to share, as it is so cathartic, and it helps to know that other people go through the same thing.
    All the best in St. Louis!

  10. Reply

    Alanna Kellogg

    December 22, 2014 at 4:22 AM

    Well … looks like I’m the first one who knows much about St. Louis (except Elizabeth, she’s right, St. Louisans DO love our city!). One thing you’ll find is a very friendly, welcoming group of St. Louis food bloggers. Drop me a line, I’ll add your name to all our lists, just yesterday I had a note from someone who’s proposing we do monthly get-togethers. If you want it, you’ll have instant community! So enjoy your last while in Philly, we’ll see you when you get here!

  11. Reply


    December 29, 2014 at 2:08 PM

    Moving to a new place is hard. I know you always travel with an open heart and mind–bring that attitude to your move and you will be fine. And give it time. It always takes me a year to call the new place “home”. All the best to you!

  12. Reply


    January 29, 2015 at 4:29 PM

    Greetings from a Philly that misses you — I hope your move has gone well and that you’ve been excited to explore your new surroundings.

    I’m wondering if this dish would freeze well. I know that cream based soups generally don’t, but what about nut-milk-based soups?

    • Reply


      February 1, 2015 at 4:15 PM

      Hi there! You are right, generally cream based sauces/soups don’t freeze well and I’m not sure if this nut-milk based soup would freeze well either. I am sorry I can’t say that I’ve tried it, but there’s only one way to tell. If you freeze it, I’d love to hear how it turned out :)

  13. Reply


    January 18, 2016 at 7:24 AM

    I live here in STL! Its got a bad rep, yes, and I had the same thoughts about the city before I moved here to be with my husband. But now I love everything about it. The people, the culture, the sports, the FOOD. Be sure to visit the South Grand area for some really great grub. If you need any suggestions, let me know! Welcome to the Lou!

  14. Reply

    Arthur in the Garden!

    January 19, 2016 at 8:15 AM

    OH! Yes!

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.