Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
1 ½ tsp freshly grated ginger
1 medium clove garlic, minced
2 ½ cups vegetable broth
3 tbsp Thai green curry paste
Avocado oil
½ tsp kosher salt
2 ½ tbsp sliced green onions, plus more for garnish
2 cans full-fat coconut milk
1 medium Fresno pepper, sliced, plus more for garnish
4.5–5 oz rice vermicelli noodles
Garnish: green onions, cilantro, Thai basil, lime wedges, sliced Fresno pepper, sriracha
Directions
In a high-walled sauté pan, add a drizzle of avocado oil and heat over low heat. Add the garlic and cook for 1 minute. Add the ginger and green curry paste and cook for another 30 seconds. Whisk in the vegetable broth and coconut milk. Add the Fresno pepper, green onions, and salt. Bring to a simmer and cook for 5 minutes, stirring occasionally.
While the sauce is simmering, soak the noodles. Place the rice vermicelli noodles in a bowl and cover with very hot tap water. Let them soak for 1 minute to soften, then strain.
Add the noodles to the simmering sauce and cook for 2–3 minutes, or until the noodles are tender and cooked through.
To serve, divide the noodles and sauce between bowls. Top with cilantro, green onions, Fresno pepper slices, Thai basil, and a drizzle of sriracha. Serve with a lime wedge.
Notes
*A high-quality Thai green curry paste will really make this dish shine, so don’t skimp here!
*Shrimp would be a fantastic addition if you’re looking for a protein option.
*Serves 4