What’s better as the days turn colder than a bowl of hot soup with a fragrant steam curling up to welcome you? Maybe one with Asian flavors? Yes, that’ll do the trick! This Vietnamese and Thai fusion pho is layered with spice from red curry paste, a slight sourness from lime juice, and even a little sweetness from coconut milk and sunflower butter. Made gluten-free with brown rice noodles, it’s a comforting escape that’s easy enough for any night of the week!
Thai Chicken & Coconut Curry Pho
- 1 pkg. Explore Cuisine Brown Rice Pad Thai Noodles
- 8 cups water
- 2 Tbsp. avocado oil
- 1 Tbsp. minced garlic
- 2 green onions diced
- 1 lb. organic chicken breasts cut into 1-in. chunks
- 1 red pepper diced
- 1 pouch Mike’s Organic Curry Love Red Thai Curry Paste
- 1 can coconut milk
- 1 Tbsp. Nutiva Coconut Sugar
- 1 Tbsp. SunButter Sunflower Seed Butter
- 1/2 cup Sproud Plant-Based Milk
- 1/2 cup vegetable stock
- Fresh lime juice
- Fresh cilantro chopped
In stock pot, bring water to boil and add noodles. Cook for 3 minutes. Drain and set aside. (Note: Noodles will finish cooking when added to curry later.)
In large sauté pan with oil over medium heat, sauté garlic and onion until golden, about 3 minutes.
Add chicken and cook until white, about 3 minutes. Add red pepper and any other veggies desired, and cook until veggies begin to soften, about 4 minutes.
To sauté pan, add curry paste, coconut milk, SunButter, coconut sugar, vegetable stock and plant-based milk. Stir until well combined. Cook, stirring occasionally, about 5 minutes.
Stir in noodles and combine well. Remove from heat.
Ladle into bowls, garnish with cilantro and lime and serve immediately.