Thai Green Curry Noodle Soup
A collaboration with Masi Masa turned to be a delicious adventure! This recipe uses their Thai Green Curry Spice Blend, a delicious and a bursting with flavor spice blend that is accessible to cooks at every level. Check out more of their spice blends at masimasa.com.
Serves: 3-4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
INGREDIENTS:
8 oz fried tofu or extra firm, cut into squares
1/2 white onion, sliced
1 garlic clove
1 small shallot, thinly sliced
1/2 zucchini, cut into half-moons
1 orange bell pepper, cut into chunks
6 oz snow peas
4-5 white mushrooms, quartered
1 bunch Thai/holy basil
3 Tbsp Masi Masa Thai Green Curry Spice Blend
1 can coconut milk
4 C vegetable broth
1/2 package of thin-medium dried or fresh rice noodles (cooked according to cooking instructions, about 4 servings)
2 Tbsp vegetable oil
1 Tbsp Fish sauce
1 Tbsp Honey
1 Lime
*sriracha, or sambal oelek chili paste- optional
KITCHEN EQUIPMENT:
1 medium-large pot
Cutting board
Favorite knife
Medium bowl
Wooden spoon
ASSEMBLY:
Heat up the pot over medium heat, pour vegetable oil into the pot.
Add sliced onions and garlic into the pot. Stir until onion and garlic have softened.
Add MasiMasa Spice Blend and saute in onion-oil mixture until the spice blend has slightly darkened and become fragrant.
*If using a protein, such as shrimp, thinly sliced chicken, pork, add to spice mixture now and cook for 4-5 minutes. If using tofu, add it with vegetables.
Pour vegetable broth, coconut milk, fish sauce, and honey into the pot and bring it to a boil.
Once the broth has come to a boil add bell peppers, zucchini, mushrooms, and snow peas. Bring back to a boil, and cook for another 4-5 minutes until vegetables are tender.
Once vegetables are tender, add a handful of Thai basil over the pot. Taste and adjust seasoning with fish sauce or honey.
In each individual bowl, place a serving of rice noodles. Top rice noodles with soup. Then top with more Thai basil, thinly sliced shallots, lime and chili.
ENJOY!
