Thai Green Curry Noodle Soup

Ingredients

• Olive oil

  1 tbsp or 14g

• Shallots

  raw

  1 shallot (medium) or 43g

• Vegetable broth

  from bouillon, low-sodium

  4 cup or 960g

• Tofu

  firm, pressed, extra dense, raw

  8 oz or 227g

• Broccolini

  Safeway

  8 oz or 227g

• Liquid aminos

  Bragg's

  3 tsp or 15g

• Lime juice

  1 lime yields or 44g

• Basil

  ½ cup leaves, whole or 12g

• Rice noodles

  dry

  6 oz or 170g

• Jalapeno peppers

  raw

  6 pepper or 84g

• Garlic

  raw

  4 clove or 12g

• Shallots

  raw

  2 shallot (medium) or 85g

• Lemongrass

  Freshdirect

  1 cup chopped raw or 68g

• Galanga Root

  Asian Items - Melissa's

  ¼ cup or 32g

• Ground ginger

  ¼ cup or 22g

• Scallions

  raw

  3 medium or 45g

• Cilantro

  Raw - Whole Foods Market

  1 oz or 28g

• Lemon zest

  3 tsp or 6g

• Cilantro

  raw, coriander leaves

  1 tbsp or 1g

• Cumin seed

  1 tsp, whole or 2g

• Salt

  table

  1 tsp or 6g

• Coconut Milk, Light

  HyVee

  1 ⁵⁄₁₆ cup or 400g

Directions

1. To make the green curry paste, slice everything thinly, especially lemongrass, ginger and galangal -and place in a food processor until very finely minced into a paste. Store up to a week in the fridge or freeze.
2. Heat oil in a medium pot, over medium heat and sauté the shallot until golden. Add the curry paste and saute 1-2 minutes. Add the broth and bring it to a simmer and any optional additions.
3. Add the broccolini and tofu (if using) and simmer until the broccoli is just tender and bright green and chicken is cooked through. Stir in the coconut milk and if using tofu, add this now.
4. Add the fish sauce and lime juice.
5. To brighten up the soup -Place 1 cup of the coconut broth into a blender with the fresh basil and blend well until until bright green.
6. When you are ready to serve the soup, heat the soup up and pour the basil broth mixture into the broth, simmer briefly(no longer than 30 seconds) and turn the heat off ( to preserve the vibrant green color) Taste and adjust lime, salt and heat. Feel free to add more green chili paste to taste.
7. Divide the noodles among 3-4 bowls. Pour the flavorful broth overtop.