I love Thai food! I have been craving some tasty Thai Veggie Noodles. There was a great Thai restaurant that was close to my work, but it moved to a location that is too far to travel to during the work day. I also need to find one that is close to home. So, I decided to make some of my own version of Thai Veggie Noodles to take care of this craving (while also keeping it healthy of course)! Thai Veggie Noodles are very delicious and taste great as leftovers as well.
Course
Soup
Cuisine
thai
Keyword
vegetarian
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Ingredients
2Tolive oil
1red bell pepper chopped
1red onion chopped
½cupchopped carrots
2celery stalks chopped
4clovesof garlic chopped
1Tfreshly grated ginger
2 ½TThai red curry paste
2Tlemongrass paste
4cupsof vegetable or chicken broth
1 13.5oz.can of unsweetened light coconut milk
2TThai sweet chili sauce
7.7oz.package of brown rice noodles cooked to package directions
½teas salt
1teas chili powder
¼cupfresh cilantro chopped
¼cupof basil chopped
Juice of a small lime
Instructions
in a Dutch oven with olive oil, over medium heat, sauté peppers, carrots, celery and onions for 5 minutes.
Add garlic and ginger and sauté for 2 more minutes.
Add Thai red curry paste and stir for about a minute until melted.
Add lemongrass paste and stir for about a minute until melted.
Add broth and coconut milk, chili powder, and salt.
Turn heat up to medium high and cook for 15 minutes.
Reduce heat to medium low, and add noodles, cilantro and basil and cook for 2-3 minutes.