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 thumb-sized knob of ginger or galangal
- 3-4 tablespoons chopped lemongrass (white part only)
- 1-2 jalapeños
- a handful of Thai lime leaves (optional)
- salt to taste
Main dish components
- 2-3 servings Thai rice sticks
- 4 cups veggie stock
- 1 pack 16oz firm tofu, drained and cubed
- 1 cup King oyster mushrooms, sliced and scored
- 2-3 servings broccoli
- 3 tablespoons vegan 'fish' sauce
- coconut milk (to taste)
- oil (to taste)
- salt (to taste)
- crushed chili flakes
- lime
Preparation
Blend all green curry paste ingredients into a fine paste.
Soak the Thai rice sticks in water until slightly soft
Blanch the broccoli until tender
In a heated non-stick pan with oil or vegan butter, pan-fry the tofu and mushrooms until golden brown and season with salt. Remove and set aside.
Sauté 3-4 tablespoons of green curry paste with 2 teaspoons oil in a saucepan until fragrant.
Add veggie stock and vegan 'fish' sauce, then let simmer for a few minutes.
Season with salt or more sauce for desired taste.
Stir in coconut milk to achieve preferred consistency.
Turn off the heat and add the blanched broccoli and mushrooms to warm up.
Place the softened rice sticks in the hot soup right before serving to avoid overcooking.
Serve with lime juice and crushed chili flakes.
