So this is a take on one of my favorite recipes by my dietitian hero, Kimberly Snyder. I definitely put my spin on it, added some more veggies and some delish brown rice noodles, but it's still healthy and totally filling, warm, and comforting. Who wants to make me some, like, right now!?Serves 2 hungry-hungry hippos
4 cups veggie stock
1 can organic, full fat coconut milk, [helpful tip: Always shake the can before opening]
3 tablespoons green curry paste
3 tablespoons tamari
1 teaspoon of coconut oil
3-5 baby bok choy, chopped and cleaned well
1 japanese eggplant, chopped
1 cup mushrooms, sliced
1 cup sting beans, trimmed and chopped into inch pieces
4 green onions, chopped
1/2 packed of thin brown rice noodles
1 lime juice/zest
Optional: Garnish jalapeño, bean sprouts, thai basil, sambal oelek, or whatever your heart desires.
Saute eggplant and mushrooms with coconut oil. Cook until soft. Mix coconut milk, tamari, and curry paste and add to eggplant and mushrooms. Let simmer for 20 minutes.
Cook noodles via package instructions while soup simmers. I like to keep the noodles separate because I HATE soggy noodles.
Add beans and bok choy for the last 5 minutes or earlier if you like softer veggies. Finish with lime juice/zest, and green onions. Then just ladle soup over a pile of delish noodles.
Stuff your face.