Green Curry Noodle Bowls

Green Curry Noodle Bowls

​Prep Time: 20 Min
Cook Time: 45 Min

Yields: 2 Bowls

WHAT YOU NEED

• 340g Dry Medium Sized Rice Noodles
• 2 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 4 cloves Garlic, crushed & minced
• 6 Thai Chilis, chop 2 of them
• 1 Tsp. Minced Ginger
• Pinch Red Pepper Flakes
• 1 Yellow Onion, finely diced
• Handful Fresh Basil, torn
• 112g Vegan Green Curry Paste
• 400ml can Full Fat Coconut Milk
• 3 C Pres. Choice Plant-Based Chik'n Broth
• 1/2 Tsp. + Himalayan Salt

ASSEMBLY

• 1 Small Crown Broccoli, chopped in to florets
• 8 Asparagus Stalks, trimmed
• 1 Cob Peaches & Cream Corn, stripped from cob
• 2 Small Handfuls Snaps Peas
• Thai Chilis
• Fresh Cilantro
• Green Onions
• Lime

DIRECTIONS

• Begin heating the butter, EVOO, garlic, ginger, and Thai chilis in a large skillet set to just about medium heat. Once heated, stir and let everything sizzle together for about 30 seconds without burning. Add the onion and a good pinch of salt. Stir and continue to cook for 3 - 4 minutes before sprinkling in the fresh basil. Let that cook for another minute before stirring in half of the curry paste. Continue to stir and cook another 5ish minutes.
• Pour in the coconut milk and broth and wait for the soup to come to a boil. Once boiled, add the salt, stir in the remaining curry paste, reduce to a simmer, and let that simmer covered for 30 minutes. Make sure to taste the broth for salt and season additionally if desired.

BROTH NOTE​ - When the broth is finished, you can strain the broth to remove the onions and chilis if you prefer a smoother broth. I kept them in for extra flavour!​

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• Bring a large pot of cold, generously salted water to a boil. The rice noodles take less than 6 minutes, so time this accordingly. Blanche your broccoli & asparagus tips for 2 ish minutes and strain them directly to an iced bath. Add your noodles and cook according to package directions. Strain and set up your bowls.
• Make sure your broth is bubbling / fairly hot. This is necessary to getting those crisp veggies just cooked enough that they're not completely raw. Start by adding your noodles to each bowl. Arrange some broccoli, snap peas, asparagus, and corn around your noodles before splitting the hot curry broth between both bowls. 
• Garnish with any remaining corn, loads of fresh cilantro, a generous amount of green onions, an additional chili, and a lime wedge. ENJOY!

HAPPY VEG