Thai Green Curry Noodle Soup

Serves: 4

16 ounces brown rice noodles (2 packs of this)

Cook noodles for 7 minutes, drain and rinse with cold water.

1 tbsp coconut oil
1/2 cup shallots, finely chopped
1 tbsp ginger, grated
4" piece of lemon grass, smashed (optional)
few slices of galangal or couple kaffir lime leaves (optional)

Heat oil in a pan, add shallots, ginger, sauté for 3 minutes.

1 tsp garlic, grated
3 tbsp Thai red / green curry paste
1/2 tsp ground turmeric
1/8 tsp red chili flakes, thinly sliced (If you want some kick add 1/4 tsp red chili flakes) with 1/8 tsp, it was very mild, but absolutely awesome

Add garlic, red curry paste, ground turmeric, red chili flakes, sauté for 2 minutes.

2 cans coconut milk
4 cups water

Add coconut milk, water, bring to a boil and simmer.

4 tbsp tamari
2 tbsp coconut sugar
1 cup red bell pepper, thinly sliced
3/4 cup carrots, sliced
3/4 cup celery, chopped
1/2 cup zucchini, sliced
(or 4 cup of vegetables of your choice)

Add tamari, coconut sugar and vegetables simmer in medium heat for 5 more minutes.

1 tbsp lime juice

Add lime juice, simmer for 5 more minutes.

Garnish

tofu, cubed
thai basil / cilantro, chopped
bean sprouts
green onions, thinly sliced

To serve

Divide the noodles and tofu into 4 serving bowls.

Ladle the soup over the top.

Garnish with basil or cilantro, bean sprouts, green onions.

Taste Note: Tastes AWESOME
Note: I added 3 cups vegetables, next time, I will add 4 cups of vegetables.
Source: feastingathome