Green Curry Rice Noodles
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
Main 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 to taste
- crushed chili flakes
- lime
Preparation
Blend all the green curry paste ingredients into a fine paste and save in a jar, refrigerate for up to 3-5 days or freeze for longer shelf life.
In a heated non-stick pan with a drizzle of oil or vegan butter, pan-fry tofu and mushrooms until golden brown and season with salt, then remove and set aside.
To make green curry, sauté 3-4 tablespoons green curry paste with 2 teaspoons oil in a saucepan until fragrant, the paste will turn darker green.
Add veggie stock and 'fish' sauce and let simmer for a few minutes, season with salt or more sauce for a sweeter curry.
Stir in coconut milk before serving, add more for a creamier curry.
Turn the heat off, then add in blanched broccoli and mushrooms to warm it up.
Serve with lime juice and crushed chili flakes.
If using Thai rice sticks, place softened rice sticks in the hot soup right before serving to avoid overcooking.
