Thai Noodle Soup With Tofu, Mushroom & Zucchini Recipe

INGREDIENTS

2 servings of thin rice stick noodles
1 tablespoon coconut oil or vegetable oil
2-3 garlic cloves – minced
1 scallion – finely chopped
1 stalk lemongrass – outer leaves removed and ends trimmed off, then remaining white part chopped (optional)
Thai Green Curry Paste*
2 cups vegetable broth
1 cup water
4-5 baby bella mushrooms – thinly sliced (or your choice of mushrooms)
Half a block of firm tofu – diced into 1/2 inch cubes
1 medium zucchini – julienned
1 tsp of Season with Spice’s Coconut Palm Sugar, or to taste
Zesty Lime Sea Salt, to taste (or fish sauce)
Generous squeezes of fresh lime juice, to taste

*To make Thai Green Curry Paste
2 tbsp of Season with Spice’s Thai green curry powder, or adjust to your heat level
2 tbsp water
1 tbsp oil

Garnish and sides:
Fresh herbs such as cilantro, mint or thai basil
Lime wedges
Pea shoots or bean sprouts (optional)
Thinly sliced serrano chili pepper

DIRECTIONS

1. Cook rice noodles according to package instructions. Once noodles are cooked, drain well and separate into serving bowls.
2. While the noodles are cooking, combine our Thai Green Curry Powder with water and oil in a small bowl, and mix well into a thick paste. Adjust proportion of oil if needed.
3. Heat oil in a saucepan over medium fire. Add in garlic, scallions, and lemongrass (if using), and cook for 10-15 seconds, or until fragrant. Add in the Thai Green Curry Paste and continue to cook for another 10-15 seconds.
4. When everything is aromatic, pour in the broth and water, and bring to a boil. Add in the mushrooms and cook for about 1 minute until mushrooms begin to soften. Add in tofu and zucchini, and continue cooking for 3-4 minutes, or until vegetables are just cooked. Add in coconut palm sugar, salt, and generous squeezes of lime juice. Stir well, have a taste, and then adjust any seasonings, if necessary. Ladle the soup and vegetables into the rice noodle bowls. Enjoy!

Source : Season with Spice