- 2 tablespoons oil
- 2.5 tbsp. garlic ginger paste
2 tsp. minced lemon grass
- 1.5 tablespoons Thai red curry paste
- 4 cups veggie broth
1.5 tbsp brown sugar
- 1 cup water
- 2 tablespoons fish sauce
- 1 can coconut milk
- 6-8 oz. dried rice vermicelli noodles
6-8oz sliced mushrooms
- 1 lime, juiced
- cilantro & scallions to garnish
In a large pot over medium heat, add the oil, garlic, ginger, lemon grass and Thai red curry paste. Fry for 5 minutes, until fragrant.
Add the veggie broth, water, fish sauce, and coconut milk. Bring to a boil, simmer for 15 min. After 5 min add noodles and cook till tender (8-10 min.) taste the broth for salt and adjust seasoning accordingly. divide among serving bowls, add a squeeze of lime juice and your garnishes, and serve.