I have to say I am so proud of myself for constructing this recipe. I’m still in awe.
One cuisine I’ve always found intimidating to cook was Thai. Thai food has beautiful, strong aromatic components, along with various ingredients that always seem to blend harmoniously, and I personally never wanted to butcher it. What I have learned is that when it comes to spices such as turmeric and ginger, a little goes a long way. I honestly went off a whim with this one, and it was a success.
From now on, I plan on saying YES to trying more cultural dishes. It’s so worth getting out of your comfort zone and making an attempt at new things. I always seem to surprise myself, building more and more confidence in my cooking!
*This recipe was made in my Always Pan by Our Place, but going forward I plan on using a Dutch oven for more room.
- 1 tbsp extra virgin olive oil
- 1/2 sweet onion
- 1 red bell pepper
- 3 cloves garlic
- 8 oz. sliced baby bella mushrooms
- 2 cups chicken bone broth
- 1/2 tbsp red turmeric powder
- 1/2 tsp ginger powder
- 1 box (14 oz.) rice noodles
- 1 can coconut milk
- 1/2 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh Thai basil leaves
- 1 lime, squeezed
- pink salt
- Heat olive oil in large pan or Dutch oven (recommended) on medium heat
- Cook onion, pepper, garlic, and mushrooms, stirring occasionally for 6-7 minutes
- Stir in turmeric and ginger powder, cook 1 minute
- Stir in bone broth and coconut milk, cook 5 minutes
- Add in rice noodles, cook for 5-6 minutes
- Remove from heat. Add in freshly squeezed lime juice, cilantro, Thai basil leaves, salt, and pepper. Serve and enjoy!