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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coconut oil (if avoiding oil, sub twice the amount in water)
- 1 stalk lemongrass (cut in half then halved lengthwise, optional // you can tie up with twine so it can be easily removed before serving)
- 1/2 yellow onion (medium, thinly sliced)
- 1 1/2 Tbsp. fresh minced ginger
- 2 red chili peppers (Thai, or 1 serrano pepper // minced)
- 1 1/2 cups shiitake mushrooms (thinly sliced)
- 4 cloves garlic (minced)
- 3 Tbsp. green curry paste (or store-bought — we like Thai Kitchen brand)
- 6 cups vegetable broth
- 1/2 cup light coconut milk
- 2 limes (medium, peeled and juiced // ~ 1/4 cup lime juice as recipe is written)
- 15 oz. diced tomatoes (drained)
- 3 Tbsp. coconut aminos (or sub tamari, but start with less as it's saltier)
- 2 Tbsp. coconut sugar (or maple syrup)
- zucchini noodles
- zucchini noodles
- kelp noodles
- kelp noodles
- rice noodles
- tofu (Baked Peanut)
- Sriracha sauce
- fresh cilantro
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