Thai Coconut Noodle Bowl
Thai Coconut Noodle Bowl ⁣

Last week Tim made this delicious noodle bowl for us with some great edits! This dish was flavorful, filling and pretty easy too! We've been blessed to not have too many shortages in terms of food at our Chicago Whole Foods so cooking more plant meals has been fun and exciting 🙂⁣

Recipe: ⁣
Serves 1 (so Tim tripled it for his appetite level😉)⁣

1 tsp coconut oil⁣
2 tbsp red chopped red onion⁣
1/3 cup full-fat canned coconut milk⁣
1 tsp Thai red curry paste (Tim created a version of a red curry paste that included cayenne pepper, crushed red pepper and bunches of turmeric) ⁣
1 tsp ginger (this called for fresh grated ginger but honestly we find if we buy this not only does it cost more $ but it often goes bad and is a pain to grate compared to just using Ginger vitality essential oil)⁣
1 tsp tamari ⁣
1 cup of zucchini noodles⁣
1 bag of stir fry veggies frozen⁣
1 cup of vegetable broth⁣
Basil (again we used Basil vitality essential oil because without fail every time I buy basil it goes bad and I really don't like food waste!) ⁣
Lime juice (and for the third time, we used Lime vitality essential oil because often you have to buy a bag of limes and they end of going bad too! plus the ease of tipping a bottle into a pot vs having to juice a lime I'll take any day)⁣

Chop onion, add in coconut oil and frozen veggies to saute in the pot. Then add in zucchini noodles, veggie broth, coconut milk, curry paste, Tamari, essential oils and spices.⁣



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