Creamy Coconut Thai Noodle Stew (VEGAN & GLUTEN FREE!)
Transform your favorite ethnic food craving into a delicious, HEALTHY, nourishing meal that will make you look and feel amazing!
1 tbsp olive oil
1/2 onion, sliced
1/2 cup baby broccoli and/or Brussels sprouts, steamed
1 cup shiitake mushrooms, sliced
4 cloves garlic, chopped
1 1/2 cups organic vegetable broth
1 12-oz can organic coconut milk (without guar gum preferably)
1 tbsp fresh ginger, grated
1 4-inch piece lemongrass, sliced thinly
1 tsp grated lime zest
Juice of 1 lime
1 or 2 plum tomatoes, cut into quadrants
1 serving brown or red rice noodles (Thai Style)
1/2 cup chopped cilantro
Thai seasoning to taste (I get mine at Whole Foods in the spice aisle)
Sea salt to taste
In medium saucepan, bring oil to medium heat and saute garlic and onions until light brown. Then add the mushrooms and broccoli/Brussels sprouts and cook until soft.
Add tomatoes and sauté for another minute.
Then add the vegetable broth and coconut milk.
Add rice noodles (al dente– they will cook in the soup)
Stir in the ginger, lemongrass, lime zest, and lime juice.
Remove from heat and add cilantro to garnish.
Makes 4 servings.
Bon appétit! (That’s Thai, right?) ;-)