- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 8 cups water + vegetable bouillon
- 2 13.5 ounce coconut milk, cans
- 1– 1 1/2 inch ginger, minced
- 2 stalks lemon grass, cut length wise
- 3– 4 red potatoes, cubed
- 1 cup snap peas
- 1/4 cup mushrooms, sliced
- 2 carrots, minced/grated
- Juice, from 1-2 limes
- 1 teaspoon chili powder
- 3/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne
- 2 1/4 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon Himalayan salt
- Rice noodles, as much as you like! Or you can skip them entirely!
In a large pot, add olive oil, onion, and garlic. Cook until onion is semi-translucent.
Add water, bouillon, lemon grass, ginger, chili powder, black pepper, cayenne, curry powder and turmeric.
Add in cubed potatoes and let simmer until soft (10-20 minutes).
Add in all remaining ingredients and (optional) noodles.
Cook until noodles are ready.
Get ready for a little Thai vacation in your mouth!
Please read through the above blog post for helpful tips & tricks!
Calories: 236kcal, Carbohydrates: 32g, Protein: 5g, Fat: 11g, Saturated Fat: 9g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Sodium: 1031mg, Potassium: 910mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2631IU, Vitamin C: 21mg, Calcium: 42mg, Iron: 3mg