Measurements

• 200g Rice noodles
• 400ml Coconut milk
• 500ml Vegetable broth
• 2 tbsp Red curry paste
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 stalk Lemongrass
• 200g Tofu
• 1 Carrot
• 1 Bell pepper
• 100g Broccoli florets
• 100g Snow peas
• 100g Bean sprouts
• 1 Lime
• Fresh Cilantro, for garnish
• Fresh Basil, for garnish
• 2 tbsp Soy sauce
• 2 tbsp Oil
• 50g Cashews
• 1/2 tsp Cardamom

Preparation Method

• Cook rice noodles according to package instructions and set aside.
• Heat oil in a large pot over medium heat.
• Add garlic, ginger, and lemongrass, sauté for 2 minutes.
• Stir in red curry paste and cardamom, cook for 1 minute.
• Pour in coconut milk and vegetable broth, bring to a simmer.
• Add tofu, carrots, bell pepper, broccoli, and snow peas.
• Simmer for 10 minutes until vegetables are tender.
• Stir in soy sauce and lime juice.
• Divide noodles into bowls and ladle soup over them.
• Top with bean sprouts, cilantro, basil, and cashews.
• Serve hot with lime wedges on the side.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.