Asian Fusion Lemongrass Bowl
1 lb shrimp
2 tablespoons lemongrass paste
1 teaspoon Thai green curry paste
¼ teaspoon Sandra’s Spice
¼ teaspoon oregano
¼ teaspoon coriander
1 teaspoon minced garlic
¼ teaspoon fresh ginger finely chopped
2 cups Thai ginger broth
1 ½ cups vegetable broth
¼ cup lime juice
1 packet miracle noodles
1 fennel bulb finely chopped
1 cup mushrooms sliced
3 scallions chopped
½ cup carrots diced
½ cup bean sprouts
¼ cup sweet peppers sliced
¼ cup cilantro roughly chopped
salt and pepper to taste
In a small dish add lemongrass paste, Thai green curry paste, Sandra’s Spice, oregano, coriander, garlic, ginger, teaspoon organic canola oil and mix. In a sauté pan over medium/low heat, lightly coat with organic canola oil. Add shrimp, spice blend and stir. When the shrimp are pink on one side turn and continue cooking approximately 2 minutes.
In a medium saucepan over medium heat add vegetable broth, Thai ginger broth, noodles, mushrooms, fennel and scallions. Let simmer for 2 minutes.
In a serving bowl add shrimp, broth and top with carrots, beans sprouts, peppers and cilantro.
Note:
When using miracle noodles rinse well, drain and dry with kitchen paper before adding to any dish.
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