Ingredients: this looks like a lot, but it’s mostly spices (if you’re missing something it’s probably going to still be delicious!)

• 2-3 spring onions
• 1 small package of Enokitake mushrooms
• 1 small bunch cilantro (unless you hate it)
• 1 small bunch of Thai basil stems including flower buds (regular basil will work too in a pinch)
• 1 thumb size fresh ginger
• 1 thumb size fresh turmeric
• 2-3 peeled garlic cloves
• 1/2 small onion or shallot
• 1 red chili of your choice
• 1 tbsp dry turmeric
• 1-2 lemongrass stalks
• 2 cups veggie broth
• 1 can full fat (regular) coconut milk
• Carb: Rice noodles or steamed rice
• Protein: we prefer tofu
• soy sauce, braggs aminos, or other asian flavored sauce
• 3 tbsp cornstarch

This sauce can be dressed over steamed rice or rice noodles! This is what my prep cutting board looks like:

Prep for plating: (all this stuff stays raw until the very end)

• Thinly slice 2-3 spring onions on an angle (or not)
• Cut bottom roots off of Enokitake mushrooms so they become loose- you can find these at most western stores
• Rough chop a few tbsp of cilantro (unless you hate it)
• Pull leaves off of several Thai basil stems including flower buds (regular basil will work too in a pinch)

For the sauce:

Mince or grind the following into a paste consistency (as close as you can get – spices get tons of flavor from being crushed)

• 1 thumb size ginger
• 1 thumb size turmeric
• 2-3 garlic cloves
• 1/2 small onion or shallot
• 1 red chili of your choice depending on how HOT you like it
• 1 tbsp dry turmeric (or so – can be a little less)

In a sauce pan add 1 tbsp light oil like olive or grape seed and sauté your spice mixture for 2-3 minutes until it smells AWESOME. Add the dry turmeric for more beautiful yellow color.

Take 1 or 2 stalks of lemongrass and pound them with a hammer (this is enjoyable after a hard day LOL). Add 2 cups of vegetable stock and 1 can of regular coconut milk.

Let simmer until you’re ready to serve!

Protein options:

We are all about easy and no fuss. This dish can be made even with cubed tofu that’s just dropped into the coconut sauce. Don’t over-think it.

• Tofu is great for this dish. I like taking very firm tofu and pressing it between paper towels to get it dry. Drizzle with a little soy or other asian style sauce, coat in corn starch and lightly pan fry to get crisp, set aside for plating.
• If you have a guest that requires animal products this pairs really well with fish or shellfish. Don’t sacrifice your plant-based meal because someone eating at your table refuses to not eat meat. You can still make them feel welcome by serving a few prawns on top of theirs. Seems silly doesn’t it? LOL

Carbohydrate choice:

Cook rice noodles or steamed white or brown rice (short grain preferred for texture) as directed. This is pictured with flat rice noodles – make sure to cool them out of the pot so they don’t over cook.

To plate:

Place 3/4 cup of noodles or rice in the bottom of the bowl with a well around them, like a moat! It you’re using rice you can squish the rice into a smaller bowl and flip it over to make a mound that’e perfect!

Add thin mushrooms, sliced spring onions, tofu, fresh Thai basil leaves, fresh cilantro (unless you think it tastes like soap, then leave it out). You can also include a lime wedge if you want to get fancy!

Last, pour in the sauce, just enough to fill your little moat around your rice or noodles.

This is a fairly easy dish in that it’s very forgiving. You can forget a spice or use too much garlic, etc and it’s probably going to be okay. If you get in trouble with over-spicing just add a little more coconut milk. It takes away the heat and adds to the richness in the sauce.

Serves 4

-Healthy food, healthy family,

Jen