20 min
20 min
4-5 ×
1 cup yellow onions, fine dice
2 tablespoons minced garlic
2 teaspoons minced ginger
3 tablespoons red curry paste
2 cups vegetable broth
1 ½ cups water (or broth)
1 tablespoon soy sauce
2 teaspoons lime juice
2 tablespoons white miso
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons dried minced onions
½ teaspoon sea salt
16 oz. chopped vegetables (fresh or frozen & thawed)
1 cup + 2 tablespoons light unsweetened coconut milk
2 15 oz. cans chickpeas, drained a nd rinsed
4 oz. brown rice Mai Fun noodles (or noodle of choice)
1 Block tofu, chopped into 1 inch pieces
1 teaspoon chili garlic sauce (optional)
Optional Toppings
Chopped cilantro
Thai basil
Microgreens
Sriracha or chili garlic paste
Lime wedges
Sliced green onions
Sliced jalapeños
INSTRUCTIONS
- Cook the noodles according to package directions, then drain and set aside until ready in step 5.
- In the meantime, place the spice/herb ingredients in a small bowl, mix well, and set aside.
- In a large ceramic/enamel lined Dutch oven or stock pot (or similarly large stockpot/skillet) add the diced onions and sauté over medium-high heat until the onions start to soften, about 5 minutes. Add a splash of water (or broth) if needed, if the onions start to burn.
- Add the minced garlic, ginger, and red curry paste, and stir constantly for several minutes. Then add all the remaining base ingredients and spice/herb mix, bring to a boil, then immediately lower the heat and simmer for 3 minutes.
- After 3 minutes, add the stir fry vegetables, light coconut milk, chickpeas, and chili garlic sauce, stir to incorporate. Bring to a boil, then immediately lower to a simmer; simmer for 5 minutes. Taste test and add any additional spices/ingredients to suit your personal preferences, then add the cooked noodles.
- Top and serve!
Adapted from monkeyandmekitchenadventures.com.