- 1 Tbsp Coconut oil
- 1 Onion, chunky chopped
- 3 Garlic cloves, sliced
- 3 Tbsp of Red Curry Paste
- 4 Cups of vegan stock (I use x4 Massel 7 beef stock cubes which are vegan)
- Desired vegetables (See list below)
- 1 Tin tomato
- 6-8 Kaffir Lime Leaves
Other
- If you want to get fancy, you can fry the onion and garlic, then add aromatics such as:
- Chili
- Ginger
- Galangal, sliced
- Lemongrass, Ends smashed & very chunky chopped
- You can add whatever vegetables you like, or whatever you have in your fridge. Try adding:
- 1 Capsicum, chunky chopped
- 1 Bunch of broccolini, chunky chopped
- Zucchini, sliced in half then sliced into chunks
- 1/2 Punnet of cherry tomatoes
- Very firm tofu, cubed
- Carrot, sliced
- Mushrooms (either full button mushrooms, or larger mushrooms sliced)
- String beans, chunky chopped
- Asian greens (Bok Choy, Pak Choy, Choy Sum)
- Asian Cabbage
- If it is too spicy, you can add 1/2 cup of coconut cream.
- If you need more zest, add lime - either squeeze it in, or add a full half lime.
- You can also add coriander (cilantro) with the noodles, or as a garnish, however not everyone likes it!
Method
- Heat coconut oil in a large saucepan
- Fry the onion & garlic until browned
- Add 3 tbsp of red curry paste and fry until fragrant
- Slowly add the 4 cups of stock
- Throw in the vegetables, tin of tomato and kaffir lime leaves
- Boil for 10 to 15 minutes until the vegetables soften
- Add the rice noodles and boil for another 5 minutes until the noodles soften
- Serve & enjoy
