Bangkok Coconut Curry Noodle Bowls

These Bangkok Coconut Curry Noodle Bowls with brown rice noodles are healthy and easy - can be made vegetarian, vegan, or gluten free!




INGREDIENTS
for the coconut curry sauce:
1 tablespoon oil
2 shallots
1 tablespoon fresh ginger, minced (or a paste – I like this stuff)
2 tablespoons red curry paste
1 14-ounce can regular coconut milk
1/2 cup reduced sodium chicken or veggie broth (optional – see notes)
3 tablespoons sugar
1 tablespoon hot chili paste (sambal oelek)
2 tablespoons fish sauce
2 tablespoons soy sauce
for the bowls:
4 ounces rice noodles – I use brown rice noodles but they can be hard to find – so I buy these ones
1 tablespoon oil
half an onion, chopped
1 cup chopped broccoli florets
1 cup shredded carrots
1 cup chopped asparagus
1 cup shredded purple cabbage
sesame seeds for topping
limes for serving
a handful of fresh basil for serving

INSTRUCTIONS
Noodles: Soak the noodles in a bowl of cold water. Start this right away – they need at least 20 minutes or so of soaking. When they’re soft, drain and rins

next full instruction : www.pinchofyum.com

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