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
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
