- Level
- very easy
Ingredients
- 2 tbsp
- of coconut oil
- 1 cup
- of the protein of your choice: chicken, shrimp, pork, etc.
- 1 small
- sliced onion
- 1
- sliced carrot
- ¼
- of a cauliflower
- 6 small
- Thai eggplants
- 4 tbsp
- yellow curry paste
- 500 ml
- coconut milk
- 3 cups
- chicken broth
- 2 handfuls
- rice vermicelli or rice noodle (soaked for 30 minutes in warm water)
- 8 leaves
- fresh chopped mint
Preparation
- Step 1
- In a medium saucepan over medium heat, put 1 tbsp of coconut oil and brown the meat or shrimp. When the protein is cooked, take it out of the pan and set aside in a bowl.
- Step 2
- Add the remaining tbsp coconut oil and cook vegetables over medium. Mix well and cook for about 2 minutes.
- Step 3
- Add the curry paste and the coconut milk and mix well again.
- Step 4
- Add chicken broth and protein and simmer over low heat.
- Step 5
- Meanwhile, cook the noodles (or vermicelli) in a saucepan separately for about 30 seconds.
- Step 6
- Divide the noodles into two soup bowls.
- Step 7
- Boil the soup and pour it into the bowls.
- Step 8
- Garnish the bowls with shredded mint leaves by hand.
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