I used squash, string beans, carrots and nappa cabbage for my green curry. The recipe called for 3tbsp of Birds Eye chilies, but I could imagine how spicy that would be so I just used 3 peppers! 🙂
I added my homemade veggie broth and a cup of coconut milk.
I made a totally vegan coconut and tamarind mushroom soup. The coconut water broth is infused with lemongrass and galangal and chopped shallot. I normally strain the broth and then add a little bit of tomato and lime juice for flavor. My Thai basil plant is still producing so we added a few leaves into the soup. At the last 6 minutes, I realized I forgot to add whole kaffir lime leaf, so I ran outside to get another one.
We ate every last bit! I’m still calorie deficient from today’s bike ride. I even had some tamarind muddled with sparkling water for dessert! I’m stuffed. 😉