Vegan Lemongrass Thai Green Curry Soup With Zucchini Noodles Provided By The Scholarly Owl
Hey Guys!
How to make Vegan Lemongrass Thai Green Curry Soup With Zucchini Noodles.
This recipe can serve 2, and is ready in 35 minutes.
| Ingredients | What They Look Like |
|---|---|
| 2.00 oz baby bok choy |  |
| 1.00 tablespoons extra virgin olive oil |  |
| 1.00 garlic clove |  |
| 0.50 teaspoons ginger |  |
| 1.00 lemongrass |  |
| 1.00 tablespoons lime juice |  |
| 1.50 oz mushrooms |  |
| 1.00 pinch red pepper flakes |  |
| 2.00 servings salt and pepper |  |
| 0.33 cups scallions |  |
| 2.00 oz snow peas |  |
| 1.00 tablespoons thai red curry paste |  |
| 0.50 cups tofu |  |
| 2.00 cups vegetable broth |  |
| 0.50 cups water |  |
| 1.00 zucchini |  |
Cooking Instructions
Step 1
Heat oil in a medium saucepan over medium heat.
Step 2
Add in the lemongrass, garlic, ginger, red pepper flakes and green curry paste. Cook until fragrant, about 2 minutes.
Step 3
Add the broth and water and bring to a boil. Once boiling, add in the mushrooms, snow peas, bok choy, scallions, tofu, lime juice and zucchini noodles.
Step 4
Let cook for 3-4 minutes or until vegetables are tender. Once tender, add in the cilantro, season generously with salt and pepper and stir to combine and serve into bowls.
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So beautiful noodles,i like your post.