Green Curry Rice Noodle Bowl
Ingredients
Green curry paste
- 1 cup packed Thai basil leaves
- a handful of cilantro (~10-12 stalks)
- 3 cloves garlic, 2 shallots, 1 knob (thumb size) ginger or galangal
- 3-4 tablespoons chopped lemongrass (white part only)
- 1-2 jalapeños and a handful of Thai lime leaves (optional or substitute with 1-2 tablespoons lime juice)
- salt to taste
Curry bowl components
- 2-3 servings of Thai rice sticks
- 4 cups of veggie stock
- 1 pack 16oz firm tofu
- 1 cup King oyster mushrooms
- 2-3 servings of broccoli
- 3 tablespoons vegan fish sauce
- coconut milk
- oil
- salt
- crushed chili flakes
- lime
Preparation
Blend all the green curry paste ingredients into a fine paste.
Soak the Thai rice sticks in water until slightly soft.
In a heated non-stick pan with a drizzle of oil or vegan butter, pan-fry the tofu and mushrooms until golden brown and season with salt, then remove and set aside.
To make the green curry, sauté 3-4 tablespoons of green curry paste with 2 teaspoons of oil in a saucepan until fragrant.
Add the veggie stock and vegan fish sauce, and let it simmer for a few minutes, seasoning with salt or more sauce for a sweeter curry.
Stir in coconut milk to preference, then turn off the heat.
Add the blanched broccoli and mushrooms to warm up.
Place the softened rice sticks in the hot soup right before serving.
Serve with lime juice and crushed chili flakes.
