INGREDIENTS
150g, cooked noodles
2T, oil
50g, onion, sliced
15g, ginger, sliced
3T, Asian Organics Green Curry Paste
50g, tomato, quartered
2 cups, Asian Organics Coconut Cream
2 cups, water
350g, mixed seafood
1T, Asian Organics Fish Sauce Alternative
1/4 cup, bean sprouts
2pcs, eggs, boiled and sliced in half
2 stalks, basil
In a pan, stir-fry onion and ginger using medium heat. Add curry paste and sauté until natural oils are extracted. Add tomato, coconut cream and water. Simmer until soup thickens. Add noodles and bring to a boil. Lower heat then mix in seafood. Cook for 5 minutes and season with fish sauce. Transfer to serving bowl. Top with bean sprouts, eggs, and basil. Serve with lime wedges.
MAKES 2 SERVINGS
