INGREDIENTS
2 servings of thin rice stick noodles
1 tablespoon coconut oil or vegetable oil
2-3 garlic cloves – minced
1 scallion – finely chopped
1 stalk lemongrass – outer leaves removed and ends trimmed off, then remaining white part chopped (optional)
Thai Green Curry Paste*
2 cups vegetable broth
1 cup water
4-5 baby bella mushrooms – thinly sliced (or your choice of mushrooms)
Half a block of firm tofu – diced into 1/2 inch cubes
1 medium zucchini – julienned
1 tsp of Season with Spice’s Coconut Palm Sugar, or to taste
Zesty Lime Sea Salt, to taste (or fish sauce)
Generous squeezes of fresh lime juice, to taste
*To make Thai Green Curry Paste
2 tbsp of Season with Spice’s Thai green curry powder, or adjust to your heat level
2 tbsp water
1 tbsp oil
Garnish and sides:
Fresh herbs such as cilantro, mint or thai basil
Lime wedges
Pea shoots or bean sprouts (optional)
Thinly sliced serrano chili pepper
DIRECTIONS
- Cook rice noodles according to package instructions. Once noodles are cooked, drain well and separate into serving bowls.
- While the noodles are cooking, combine our Thai Green Curry Powder with water and oil in a small bowl, and mix well into a thick paste. Adjust proportion of oil if needed.
- Heat oil in a saucepan over medium fire. Add in garlic, scallions, and lemongrass (if using), and cook for 10-15 seconds, or until fragrant. Add in the Thai Green Curry Paste and continue to cook for another 10-15 seconds.
- When everything is aromatic, pour in the broth and water, and bring to a boil. Add in the mushrooms and cook for about 1 minute until mushrooms begin to soften. Add in tofu and zucchini, and continue cooking for 3-4 minutes, or until vegetables are just cooked. Add in coconut palm sugar, salt, and generous squeezes of lime juice. Stir well, have a taste, and then adjust any seasonings, if necessary. Ladle the soup and vegetables into the rice noodle bowls. Enjoy!
Source : Season with Spice
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