A Thai curry dish with veggies and a broth that’s simply marvelous! This is the first paste I’ve come across that isn’t spicy and doesn’t have a name like all the rest. So, let’s just call this Thai lemongrass broth with veggies. It was a winner for dinner tonight and surprisingly, the first time my little one tried Thai curry and and absolutely loved it. Looks like I’ll be a loyal shopper!
The paste I used is a new brand I tried called #mekhala and is GF, vegan and organic using a few flavorful, basic ingredients.
?In a large deep wide pot, add about 2 tbs oil.
To this add and mix in:
? two heaped tsp the lemongrass turmeric paste
? chopped cauliflower
?chopped green beans
Mix well to coat the veggies with the paste
? Pour in about 3 cups veggie broth
?Add about a fourth cup #yonduvegetableumami sauce
?Pour in one can Thai coconut unsweetened milk
?Add a dash of white pepper
Mix well on medium heat
? Add chopped silken tofu (or firm if preferred) but be careful not to mix too much because the tofu can break.
?Separate baby bok Choy stems and leaves, then add to the pot.
? cover and cook until it comes to a rolling boil
? Add chopped fresh cilantro and the juice of half a lime
Stir and serve hot!
?drizzle some chili oil (post below) upon plating
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