Ingredients:

1 tablespoon sesame oil

1 small knob ginger, minced

3 cloves garlic, minced

1 cup leeks, diced

2 shallots, chopped lengthwise

2 portobello mushrooms sliced

1 red pepper, thinly sliced

1/4 teaspoons green curry paste, taste and add more based on desire

1/2 teaspoon chili sauce

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons curry powder

1 carton of vegetable broth

1 14.5 ounce can coconut milk, only the coconut cream at the top and save the coconut water for smoothies.

1/2 teaspoon fish sauce

1 teaspoon fresh lime juice, use the rest as garnish

1 scallion, thinly sliced

1 small baby bok chop, ends removed and sliced in half

1 cup bean sprouts

1/2 cup snow peas

2 carrots, ribboned using a vegetable peeler

1 package thin rice noodles of choice, cooked according to package instructions

Directions:

1. In a medium dutch oven heat sesame oil on medium-high heat. Cook ginger, garlic, leeks, shallots, mushrooms and red pepper until the red pepper begins to soften and the mushrooms caramelize. About 5-8 minutes.

2. Add in curry paste, chili sauce, salt, pepper and curry powder and cook for about 30 seconds.

3. Pour in vegetable broth, coconut milk, fish sauce, and lime juice. Bring to a boil over medium-high heat. Once at a boil, turn down heat to low and simmer for 20 minutes.

4. Taste and adjust spices as needed. If it is too spicy, add more lime juice.

5. Add baby bok choy, bean sprouts, snap peas and carrots and cook just until bok choy is wilted.

6. Serve warm in bowls of choice with rice noodles! The rice noodles soak up a lot of the broth, so only add in when ready to eat.

Bon Appetit!