Tips About Life:Vegan Thai: Green Curry Noodle Bowl - Recipe

Spice up a dinner with a quick curried noodle dish. We’ve called for a frozen-vegetable mix to get in as much color and texture as possible, but 2 cups of quick-cooking fresh, chopped veggies, such as broccoli, asparagus, Napa cabbage, and bell peppers, would be delicious as well.

Ingredients

3 cups low-sodium vegetable broth
1 3-oz. pkg. plain ramen noodles
1/2 cup light coconut milk
1 Tbs. green curry paste
1 16-oz. bag frozen stir-fry vegetables

Preparation

1. Bring broth to a boil in medium saucepan. Add ramen noodles, and cook 2 minutes.

2. Meanwhile, stir together coconut milk and curry paste in small bowl.

3. Stir coconut milk mixture into broth, and add vegetables to pot. Bring soup to a boil, then remove from heat, and let stand 2 to 3 minutes, or until vegetables are bright and tender. Ladle into bowls.