It’s the perfect meal to make for nights when you want
something easy and fresh that’s still filling and warming. I kept my broth
really simple and used a combination of full-fat coconut milk, vegetable broth
and red curry paste,
which doesn’t take exactly like Sage’s original broth, but
it’s super easy to make, plus it’s pretty darn delicious.
For the vegetables, I used carrots, broccoli, and baby bok
choy because they’re in the original dish. You definitely don’t have to stick
to these veggies though! I think mushrooms, zucchini, potatoes and eggplant
would all be perfect in the soup. Feel free to get creative with what
vegetables you add, and let me know what combinations you come up with that I
should try!
Ingredients
- 4 portions of rice noodles of your choice
- 1 tablespoon coconut oil
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 1(13.5 oz) can full-fat coconut milk
- 2 cups vegetable broth
- 2 tablespoons red curry paste
- 2 large carrots, sliced into thin rounds
- 2 bunches baby bok choy
- 2 cups broccoli florets
- 1 (14-oz) block extra firm tofu, cubed
- tamari, to taste
- salt and pepper to taste
Instructions
- Prepare the noodles according to instructions on package.
- In a large pot, heat the coconut oil at medium-high. Add the onion, garlic and ginger and sauté until the onions are translucent (about 5-7 minutes).
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full recipe : thecolorfulkitchen.com
