YOU HAVE TO HAVE A LITLE VEGAN NOW AND THEN ENJOY DAN:

            THAI RED CURRY (VEGAN) FOR DAVID GOODWIN by CHEF DAN

Serves 2-4

INGREDIENTS:

10 ounces rice noodles

1 tablespoon red curry paste

1 pound Baby Bok Choy, trim off the stems and then separate the leaves

2 cups broccoli, chopped into florets

2 carrots, sliced

1 cup snap peas, sliced on the bias

1 stalks lemongrass

 4 cups vegetables stock

1 thumb-size fresh ginger, thinly sliced into matchstick pieces

1 teaspoon cumin powder

1/2-package tofu put into strainer with a heavy can on top to drain water, let sit about 20 minutes and then sliced into cubes

4 tablespoons soy sauce

1-cup MAE PLOY coconut milk

Zest of one lime

2 tablespoons lime juice

1/2-cup fresh basil

DIRECTIONS:

1.      Set the rice noodles in boiling water and let rest for 20 minutes.

2.      In a stock pot add stock, red curry paste, cumin powder, lemongrass, ginger, lime zest, and carrots, bring to a boil and simmer until vegetables are soft about 5 minute

3.      Add Bok Choy, broccoli, and snap peas, reduce heat and simmer 3-4 more minutes.

4.       Over medium-heat, stir in coconut milk, stirring to dissolve.

5.      Add tofu cubes, and gently stirring so as not to break up the tofu.

6.      Add soy sauce, and 2 tablespoons lime juice

7.      Drain rice noodles and portion out into bowls.

8.      Pour several ladles of soup over each bowl of noodles.

9.      Garnish with fresh basil and chili garlic sauce

                       ENJOY DAN:                             BON-APPETITE