This recipe is SO easy and one of our go-to meals. We almost always have the ingredients for this recipe because we love Thai food — so coconut aminos, curry paste, fish sauce and coconut milk are staples in our kitchen. If you don’t have these things, that’s okay! But I’d stock up on them because likely, this will become a family favorite for you too!
Sometimes I think it’s ironic I share recipes because I really have to think about what I did when I sit down and write it out. I am very much a make-it-up-as-you-go cook! A looot of guess-measuring happening in our kitchen. But this one, I measured it out for you!
You may have also noticed in the picture a few pieces of shredded chicken. We had a little bit left over from the other night, so I threw — quite literally — a few pieces in. But this recipe would also be great with some chicken added!
I cannot stress enough that homemade bone broth makes all the difference! Using store bought broth will not be the same…plus homemade bone broth has so many benefits!! It’s easy to throw the ingredients in a crock pot and let it simmer. Then we just put it all in mason jars and freeze it until we are ready to use it! Check out how we make bone broth here.
This makes a big batch. We love at least doubling our recipes so we make a homemade meal every 2 nights, the off-nights are warm up nights! And this one also makes enough for a few lunches. I mean, it depends on how much your family eats….maybe that’s just because DJ eats alot! ha (he’s one of those guys that eats so much and you look at him and question where the heck is he putting all that because he’s so trim. Siiiigh.)
INGREDIENTS
-8 cups homemade beef broth (or chicken)
-1 can coconut milk
-1/2 cup coconut aminos (or soy sauce)
-2 T fish sauce
-1/2 cup creamy peanut butter
-1/4 cup Thai Green Curry Paste (or Thai Red Curry Paste)
-8 ounces mushroom
-3 bell peers, sliced
-1 inch fresh ginger, minced
-3 cloves garlic, minced
-Juice of one lime
-16 oz. rice noodles
Options to top with:
-Basil or cilantro
-chopped peanuts
-sesame seeds
-fresh bean sprouts (not canned, ick)
DIRECTIONS
In a Dutch oven or large pot, combine the broth, coconut milk, coconut aminos, fish sauce, peanut butter and curry paste. Add in mushrooms, peppers, ginger and garlic. Set over medium heat and bring to a simmer. Reduce the heat to medium-low and simmer for 15 minutes.
After 15 minutes, bring to a boil and add noodles and lime juice. Boil for 5-10 minutes until noodle are done.
Ladle the deliciousness into soup bowls, top with some toppings of choice and enjoy!
**To store leftovers, you could store the noodle and broth separately. The noodles will get a little mushy if all stored together, but still taste delicious!
