Green Curry Noodle Soup

Serves: 4 

Green Curry Paste

4 tsp coriander seeds
1/2 tsp fennel or cumin seeds

Dry roast coriander and fennel seeds for 2 to 3 minutes or until fragrant.

2" fresh turmeric root, peeled or user 1 tsp ground turmeric
2" fresh ginger, peeled
1 jalapeno pepper
1/4 tsp cayenne
1/4 cup chopped lemongrass (1 large stalk or 2 small stalks)
1 tbsp garlic cloves
4 tbsp raw cashews, soaked for 15 minutes
1/2 cup cilantro
1 tbsp lime juice

1/2 cup + 2 tbsp water

Add the rest of the ingredients to a blender and blend until pasty. Add water and blend if needed.

Yields: 1 cup paste

Soup

1 tbsp sesame oil
green curry paste from above

8 ounces sliced mushrooms
1 spring curry leaves

16 x-small okra
1/4 cup cauliflower pieces
1/4 cup beans, chopped (8 beans)
1/4 cup sliced carrots
2 cups eggplant (1 slim chinese eggplant)
1 bunch swiss chard stems, chopped

4 cups water
3 cups coconut milk
2 tsp salt
cayenne (based on spiciness of jalapeño, you might have to add some cayenne, I didn't have to)

16 ounce rice noodles, COOK noodle for 7 minutes, drain and rinse with COLD water.

1 bunch chopped swiss chard

12 ounces tofu (3 ounces / serving)

cilantro (optional)

Heat oil in a saucepan over medium heat. Add all of the curry paste and fry for 3 minutes in low flame.

Add mushroom, curry leaves and cook for 2 minutes in low and 5 minutes in medium flame.

Add vegetables, mix well, add water, coconut milk, salt and bring to a boil. Reduce the heat to medium medium and let the vegetables cook for 10 minutes.

Add swiss chard and let the mixture simmer in low for 5 minutes, turn off the stove.

Add cooked noodles and tofu to the serving bowls, add soup on top of noodles and tofu to serving bowls and garnish with cilantro and serve.

Source: veganricha
Taste Note: Tastes AWESOME.