Mouthwatering Malaysian Vegan Coconut Curry Noodles in Lemongrass Broth

Allergens

Soy (from tofu)

Ingredients

• 6 oz rice noodles
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp red curry paste
• 1 lemongrass stalk, trimmed and bruised
• 1 cup bok choy, chopped
• 1 cup bell pepper, thinly sliced
• 3 oz tofu, diced
• 1/4 cup fresh basil leaves
• Salt and pepper, to taste
• 2 tbsp lime juice
• 2 tsp sesame oil
• Optional: crushed peanuts for garnish

Instructions

1. Boil water in a pot, add salt, then cook rice noodles according to package instructions until al dente. Drain and set aside.
2. In another pot, combine coconut milk, vegetable broth, red curry paste, and bruised lemongrass stalk. Bring to a simmer over medium heat, stirring occasionally.
3. Add chopped bok choy and thinly sliced bell pepper to the pot, cooking for 2 3 minutes or until vegetables are slightly tender.
4. Stir in diced tofu and cook for another 2 3 minutes, allowing flavors to meld together.
5. Remove lemongrass stalk and discard. Season with salt, pepper, lime juice, and sesame oil. Add cooked rice noodles and fresh basil leaves into the pot, stirring gently to combine all ingredients.
6. Serve hot in bowls, garnishing with crushed peanuts if desired.

Chef’s Insight

Experiment with different curry pastes for unique flavor combinations. - Adjust the spice level by adding more or less red curry paste according to personal preference.