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Spicy Thai Noodle Soup |
Spicy Thai Noodle Soup
12 cloves of garlic, finely chopped
1 large shallot, finely chopped
6 red hot chili peppers, sliced in half, optional
2 T. extra virgin olive oil
2 T. organic virgin coconut oil
1 (4 oz.) jar of green curry paste
3 organic carrots, julienned
2 organic red bell peppers, julienned
4 small organic zucchini, sliced thinly
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pantry ingredients |
6 organic shitake mushrooms, sliced thinly
8 C. water
8 oz. brown rice noodles
1 can of organic black beans, rinsed and drained
4 organic green onions, chopped
Salt, to taste
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fresh ingredients |
In a large soup pot, cook the garlic, shallots, and chili peppers in the olive oil and coconut oil over medium/high heat for 5 - 10 minutes. Add in the curry paste, and cook for 2 minutes. Add the carrots, bell peppers, zucchini, and mushrooms and cook, stirring constantly for another 5 - 10 minutes. Add in the water, and bring to a boil. Reduce the heat to medium, and simmer, uncovered, for at least 30 minutes. When ready to serve, remove the pot from the stove, add in the brown rice noodles, stir to separate, and let sit for 5 minutes. Stir in the black beans and green onions, season to taste with salt, and serve. Makes 4 large servings.
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started to boil |
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cooked through |
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ready to serve |
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dinner for two |
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