Thai Green Curry Noodle Bowl
Ingredients
- 2 sweet potatoes
- 1 tablespoon avocado oil or grapeseed oil
- 1 tablespoon cumin
- 2 bunches broccolini
- 1 bunch asparagus
- 1 tablespoon coconut oil
- 1/2 yellow onion
- 1 tablespoon freshly grated ginger
- 1 clove garlic
- 8-10 shiitake mushrooms
- 4 ounce jar green curry paste
- 2 14 ounce cans full fat unsweetened coconut milk
- 1 cup water or vegetable broth
- 2 tablespoons tamari
- 1 package ramen noodles
- 8-10 basil leaves
- 1-2 fresh limes
- sriracha sauce (optional)
Preparation
Heat neutral oil in a pan and cook sweet potatoes with cumin until softened
In a large pot, heat coconut oil and sauté diced onion, grated ginger, and minced garlic until fragrant
Add sliced shiitake mushrooms and green curry paste, cooking for a few minutes to release flavors
Stir in coconut milk, water or vegetable broth, tamari, broccolini, and asparagus, then bring to a simmer and cook until vegetables are tender
Add ramen noodles and continue simmering until noodles are soft
Stir in basil leaves and remove from heat
Serve with lime wedges and optional sriracha for garnish
