Not exact matches
1 heaped tablespoon of green Thai curry paste About 1 litre of
veggie stock 1/2 can of full fat coconut milk About 150gr of rice noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm tofu — about 175gr — chopped into small
cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2 lime
Instead of processed Bouillon
cubes / packaged
veggie stock, I used umami - rich white miso paste to season the soup — which also provides probiotic benefits.
For back up, I've
stocked my freezer with Ashley - approved Applegate Farms organic chicken sausages (I cut them into
cubes and serve with a roasted sweet potato), Dr. Praegers broccoli pancakes, and
veggie burgers.
1 TBSP coconut oil 1 yellow onion, diced 4 cloves garlic, minced 1 TBSP grated ginger 1 1/2 TBSP curry powder 1 tsp salt 1/2 c carrots, cut into coins (~ 1 - 2 carrots) 1 yellow pepper, cut into medium chunks 1 broccoli crown, cut 1 zucchini, cut into half moons 1/2 small acorn squash,
cubed 4 c
veggie stock 1 can full - fat coconut milk 4 leaves lacinato kale, chopped Parsley (optional garnish)