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How to make Vegan Lemongrass Thai Green Curry Soup With Zucchini Noodles.
This recipe can serve 2, and is ready in 35 minutes.
| Ingredients | What They Look Like |
|---|---|
| 2.00 oz baby bok choy | |
| 1.00 tablespoons extra virgin olive oil | |
| 1.00 garlic clove | |
| 0.50 teaspoons ginger | |
| 1.00 lemongrass | |
| 1.00 tablespoons lime juice | |
| 1.50 oz mushrooms | |
| 1.00 pinch red pepper flakes | |
| 2.00 servings salt and pepper | |
| 0.33 cups scallions | |
| 2.00 oz snow peas | |
| 1.00 tablespoons thai red curry paste | |
| 0.50 cups tofu | |
| 2.00 cups vegetable broth | |
| 0.50 cups water | |
| 1.00 zucchini |
Cooking Instructions
Step 1
Heat oil in a medium saucepan over medium heat.
Step 2
Add in the lemongrass, garlic, ginger, red pepper flakes and green curry paste. Cook until fragrant, about 2 minutes.
Step 3
Add the broth and water and bring to a boil. Once boiling, add in the mushrooms, snow peas, bok choy, scallions, tofu, lime juice and zucchini noodles.
Step 4
Let cook for 3-4 minutes or until vegetables are tender. Once tender, add in the cilantro, season generously with salt and pepper and stir to combine and serve into bowls.
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