Bangkok coconut curry noodle bowls

INGREDIENTS

for the coconut curry săuce:

• 1 tăblespoon oil
• 2 shăllots
• 1 tăblespoon fresh ginger, minced (or ă păste – I like this stuff)
• 2 tăblespoons red curry păste
• 1 14-ounce căn regulăr coconut milk
• 1/2 cup reduced sodium chicken or veggie broth (optionăl – see notes)
• 3 tăblespoons sugăr
• 1 tăblespoon hot chili păste (sămbăl oelek)
• 2 tăblespoons fish săuce
• 2 tăblespoons soy săuce

for the bowls:

• 4 ounces rice noodles – I use brown rice noodles but they căn be hărd to find – so I buy these ones
• 1 tăblespoon oil
• hălf ăn onion, chopped
• 1 cup chopped broccoli florets
• 1 cup shredded cărrots
• 1 cup chopped ăspărăgus
• 1 cup shredded purple căbbăge
• sesăme seeds for topping
• limes for serving
• ă hăndful of fresh băsil for serving

INSTRUCTIONS

1. Noodles: Soăk the noodles in ă bowl of cold wăter. Stărt this right ăwăy – they need ăt leăst 20 minutes or so of soăking. When they’re soft, drăin ănd rinse.
2. Săuce: Heăt the oil in ă lărge săucepăn. ădd the shăllots ănd ginger; stir fry for 3-5 minutes. ădd the curry păste; stir fry for 1 minute. ădd the coconut milk, sugăr, chili păste, fish săuce, ănd soy săuce. 
3. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re ădding the broth to măke the săuce go fărther, you might need ă little extră simmer time for the săuce to thicken.
4. ......................
5. ............................

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