Vegetarian Lemongrass Green Coconut Curry Soup with Zucchini Noodles [Vegan]

• Vegan
• Gluten free

• Produce

  • 2 oz Baby bok choy
  • 1 Garlic clove
  • 1/2 tsp Ginger
  • 1 Lemongrass stalk
  • 1 1/2 oz Mushrooms
  • 1/3 cup Scallions
  • 2 oz Snow peas
  • 1 Zucchini or 2 medium zucchinis, large

• Refrigerated

  • 1/2 cup Tofu, small

• Canned Goods

  • 1 tbsp Thai green curry paste
  • 2 cups Vegetable broth

• Condiments

  • 1 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 1 pinch Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Liquids

  • 1/2 cup Water

Found on onegreenplanet.org

Description

Ingredients

• 1 tablespoon extra virgin olive oil (or virgin coconut oil)
• 1 lemongrass stalk, diced
• 1 garlic clove, minced
• ½ teaspoon minced ginger
• 1 pinch red pepper flakes
• 1 tablespoon Thai green curry paste
• 2 cups vegetable broth
• 1/2 cup water
• 1.5oz mushrooms of choice (a large handful)
• 2oz snow peas
• 2oz baby bok choy, chopped in 3″ pieces
• 1/3 cup diced scallions
• ½ cup small-cubed tofu
• 1 tablespoon freshly squeezed lime juice
• 1 large zucchini or 2 medium zucchinis, Blade C
• salt and pepper, to taste

Directions

• Heat oil in a medium saucepan over medium heat. Add in the lemongrass, garlic, ginger, red pepper flakes and green curry paste. Cook until fragrant, about 2 minutes. 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. 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.
• Heat oil in a medium saucepan over medium heat. Add in the lemongrass, garlic, ginger, red pepper flakes and green curry paste. Cook until fragrant, about 2 minutes.
• 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.
• 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.