Vegan Thai Green Curry Noodle Bowl

• vegan
• thai-cuisine
• curry
• noodle-bowl
• Hiroshi

Introduction

Today's lunch features a delightful Vegan Thai Green Curry Noodle Bowl. This dish combines the aromatic flavors of Thai cuisine with the wholesomeness of vegan ingredients, making it a perfect midday meal that's both satisfying and nutritious.

Ingredients

• 200g rice noodles
• 1 tbsp coconut oil
• 1 small onion, finely sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp vegan green curry paste
• 400ml canned coconut milk
• 1 cup vegetable broth
• 1 red bell pepper, thinly sliced
• 1 zucchini, julienned
• 1 carrot, julienned
• 200g tofu, pressed and cubed
• 1 tbsp soy sauce
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh basil and cilantro for garnish

Instructions

1. Soak the rice noodles in warm water until soft, then drain and set aside.
2. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent.
3. Stir in the green curry paste and cook for another minute until fragrant.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a boil.
5. Add the red bell pepper, zucchini, and carrot. Cook for about 5 minutes or until the vegetables are just tender.
6. Add the tofu, soy sauce, and lime juice. Season with salt and pepper. Let the curry simmer for another 5 minutes.
7. Serve the curry over the prepared noodles, garnished with fresh basil and cilantro.

Enjoy this refreshing and flavorful Vegan Thai Green Curry Noodle Bowl. It's a wonderful way to incorporate the taste of Thailand into your vegan diet. Serve hot and garnish with fresh herbs for an extra burst of flavor!

Hiroshi

Additional Information

Nutritionfacts	Calories: 350 per serving, Fat: 18g, Carbohydrates: 40g, Protein: 10g
Preparation Time	30 minutes
Allergy Information	soy, coconut