Green Thai Curry Noodle Bowl
An entire, nourishing meal in a bowl full of Thai flavors. If you don't have the lemon grass or Kaffir lime leaf it will still be delicious.
Ingredients
- 2 t. Olive Oil
- 1 T. Ginger grated
- 4 Garlic cloves minced
- 2 T. Green Thai Curry paste I used Thai Chef brand
- 5 C. Vegetable broth
- 1 Lemon grass stalk lightly crushed
- 1 Kaffir lime leaf slightly crushed
- 3/4 C. Coconut milk full-fat, I used Organic 365 brand
- 1 T. Maple syrup
- 15 oz. Tofu extra-firm, cut into small cubes, my favorite is Wildwood brand
- 8 ounces Brown Rice noodles
- 2 Carrots cut into thin 1" pieces
- 1 C. Green beans cut into 1" pieces
- 1 T. Lime juice fresh squeezed
- Cilantro chopped
- Sriracha chili sauce To taste
- Black sesame seeds To taste
Instructions
- Heat a pot on medium high heat and add olive oil. Add the ginger, garlic, and curry paste.
- Heat until fragrant.
- Add vegetable broth, lemon grass, and kaffir lime leaf.
- Bring to a simmer and then add coconut milk, maple syrup, tofu, noodles, green beans and carrots. Cook for a few minutes until the noodles are done and vegetables are crisp tender.
- Remove from heat and stir in the lime juice.
- Remove the lemon grass and kaffir lime leaf.
- Ladle to bowls and top with cilantro, sriracha chili sauce, and black sesame seeds.