Spicy Thai Coconut Curry

This recipe was modified from a recipe I found on the Peta site and the original was written by Ashley Palmer, and here is a link for the original.  Ashley's original recipe was delicious the reason I decided to motify it is because of the veggies I wanted that evening I also wanted to use more rice noodles and make it more of a stew and less like a soup.  The results were amazing, but I think everything is amazing with coconut!
Ingredients:
• 12 oz. light coconut milk
• 12 oz. coconut cream
• 3 to 3 1/2  cups vegetable broth
• ¼ cup Thai red curry paste
•2 Tbsp. powdered ginger
•4 to 5 cloves garlic, minced
1/4 yellow onion, diced
• 2–3 scallions diced

• 1 cup cabbage (your color choice) diced
• 2 large red bell pepper, cut into strips
• 5 to 6 large carrots, diced
• 24-oz. bag frozen peas
• 1 lb. firm tofu, pressed and cut into cubes
• 12–15 fresh basil leaves, torn
• 1 portoablo mushroom top cut into strips
• 1 to 2 tbsp red pepper flakes
• 12 to 14 ounces Rice noodles

Here are the veggies waiting patiently 

 Directions:
Combine the coconut milk, coconut cream, and 2 cups of the broth in a large pot over medium heat.  Stir in the curry paste, ginger, garlic, red pepper flakes and onion. Bring to a boil.  Add the rest of the vegetables bring to a boil again. Add the rice noodles and incorporate them into the soup add the rest of the broth.  Reduce to a simmer and let cook for 25 to 30 minutes.  Feel free to add Sriracha sauce if you need more heat!

 

Yum and done!