Bangkok Coconut Curry Noodle Bowls
INGREDIENTS
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1 tablespoon oil
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2 shallots
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1 tablespoon fresh ginger, minced (or a paste - I like this stuff)
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2 tablespoons red curry paste
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1 14-ounce can regular coconut milk
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1/2 cup reduced sodium chicken or veggie broth (optional - see notes)
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3 tablespoons sugar
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1 tablespoon hot chili paste (sambal oelek)
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2 tablespoons fish sauce
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2 tablespoons soy sauce
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4 ounces rice noodles - I use brown rice noodles but they can be hard to find - so I buy these ones
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1 tablespoon oil
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half an onion, chopped
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1 cup chopped broccoli florets
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1 cup shredded carrots
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1 cup chopped asparagus
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1 cup shredded purple cabbage
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sesame seeds for topping
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limes for serving
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a handful of fresh basil for serving
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