Thai Coconut Curry Noodles

cleanfooddirtygirl.com

Aimée Moran

1 cup red onion, chopped (135 g)

5 cloves garlic, minced

1 heaping teaspoon ginger, peeled and minced (10 g)

1 cup carrots, chopped (140 g)

6 cups veggie broth (1.5 liters)

¾ cup coconut milk (175 ml)

1 tablespoon curry powder (6 g)

1 stalk fresh lemongrass, outer most layer peeled and discarded, bottom third cut in half (you can substitute with a teaspoon or two of fresh lemon zest)

3 cups mushrooms, sliced (165 g)

1 4-oz. package bean thread noodles (AKA cellophane noodles, bean vermicelli, glass noodles, or mung bean noodles)

Cilantro for garnish

Directions at cleanfooddirtygirl.com

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