I just made this as a meal for sometime later this week when I need something quick because the kids won’t let me sneak away to cook, buuuut I’m sitting here eating a bowl because oh my goodness it’s wonderful!! So easy, low maintenance and full of flavor!
Ingredients
1 teaspoon olive oil
1 teaspoon freshly grated ginger
2 cloves garlic minced
4 cups vegetable broth (or a combo of veg broth + water)
2 heaping tablespoons Thai green curry paste
1 (13.5 ounce) can full-fat coconut milk
3.5 ounces vermicelli noodles
Handful of basil chopped
Small handful of cilantro chopped
1 tablespoon chives chopped (or use scallions)
Salt & pepper to taste
Lime wedges for serving
Instructions
Vegan Thai Green Curry Soup
Ingredients
1 teaspoon olive oil
1 teaspoon freshly grated ginger
2 cloves garlic minced
4 cups vegetable broth (or a combo of veg broth + water)
2 heaping tablespoons Thai green curry paste
1 (13.5 ounce) can full-fat coconut milk
3.5 ounces vermicelli noodles
Handful of basil chopped
Small handful of cilantro chopped
1 tablespoon chives chopped (or use scallions)
Salt & pepper to taste
Lime wedges for serving
Instructions
- Add olive oil to a soup pot on medium-high heat.
- Add the ginger and garlic. Cook until fragrant (about 30 seconds).
- get the full instructions @ saltandlavender.com
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