Chilli Paste Ingredients:
4-5 tbsp of Homemade Vegan All-purpose Sambal Chilli
1 tbsp vegetable curry powder
1/2 tsp turmeric
1/2 tsp fennel powder
1/2 tsp coriander powder
Few leaves of curry leaves
1 stalk of lemon grass cut into half
200 gm Rice Noodles (soak and prepared)
200 gm cabbage clean cut into pieces
1 small eggplant cut into small pieces
3 potatoes cut into chunks
Loving hut vegetable balls (or any vegetarian balls)
1 pkt non GMO -Toupok (fried tofu puff)-cur into half
150 gm fresh beansprouts
1 handful coriander-cut into 1 inci
250 ml fresh coconuts milk ( or 1 pkt of full cream coconut milk)
3 tbsp light soysauce
1 1/2 tsp veggie/mushroom seasoning
1 tsp himalayan salt
800 ml filter water
2 tbsp cocount oil
1. Prepare a large wok add coconut oil fry the curry leaves, lemon grass fry till fragrant and potatoes, eggplant fry for 5-10 minutes.
2. Pour in water then add all the chili paste ingredients, cabbage. tofu puff, vegetable balls bring to boil for 10 minutes until the potatoes tender.
3. At this point, taste the coconut curry soup for salt, soysauce and adjust seasoning accordingly to your taste.
4. Place Beansprout, vermicelli rice noddles in a serving bowl. Pour the boiling curry soup over the vermicelli rice noodles, garnishes with coriander and serve hot.
5.You can also add the vermicelli to the boiling coconut curry soup, then divide among each serving bowls.
Inspirational Vegan Quotes:
“We strive for a world where every earthling has the right to live and grow. That’s why we don’t eat animals.”
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