A creamy coconut red chili based curry.
I love this broth because it is so easy to make. You can find plain noodles in the Asian section of your supermarket, on the internet or at your local Asian market. Also, you should be able to find the lemongrass in the same places. It should be in the refrigerated produce section of your local supermarket near the clamshell herbs and in a tube similar to tomato, ginger or garlic paste. I like to add things like green onions, cilantro, sesame seeds, spinach, mushrooms, broccoli, red peppers, tofu, etc. to mine. Add ingredients you love!
Serves 6
Ingredients:
3 Garlic Cloves
3 Red Chilis (destemmed)
2 Shallots, no skin & sliced in half
2 Tbsp. White Miso Paste
2 Tbsp. Lemongrass
1 Tbsp. Ginger
1/2 tsp. Turmeric
1 Lime, Juice
2Tbsp Soy or Tamari
1 Can Coconut Milk
1 pkg. Vegetable Broth
1 Tbsp. Chickpea Flour
Noodles
Add the coconut milk and vegetable broth to a large saucepot. Mix the chickpea flour with a little broth in a small bowl and stir it till smooth, pour into the pot. Add the rest of the ingredients to the blender. If you do not like spicy, you can remove the seeds from the chilis. Blend. Add everything from the blender to the saucepot. Bring to a boil. Serve with your favorite vegetables (like broccoli, red bell peppers, bok choy, etc.) & enjoy!
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