Super-Green Thai Curry
ACTIVE: 40 min TOTAL: 40 min
Broiling the vegetables gives them a smoky
char that brings more depth to this noodle
soup. If it’s too hot to even think about turning
on the oven, grill them for the same eff ect.
4 small baby bok choy, halved
11/2 cups green beans, trimmed
1 medium zucchini, cut lengthwise
into 8 pieces
3 tablespoons toasted sesame oil,
divided
Pinch of salt
1 small lime
3 scallions, sliced, white and green parts
separated
3 tablespoons reduced-sodium tamari
or soy sauce
2 tablespoons Thai green curry paste
(see Tip)
1 teaspoon brown sugar
1/4 teaspoon ground coriander
1 14-ounce can coconut milk
1 cup low-sodium no-chicken broth
8 ounces stir-fry rice noodles
1/4 cup unsalted roasted peanuts, chopped
Fresh Thai basil and/or cilantro sprigs
for garnish- Position rack in upper third of oven; preheat
broiler to high. Line a rimmed baking sheet
with foil. Put a large pot of water on to boil. - Toss bok choy, green beans and zucchini with
2 tablespoons oil and salt in a large bowl. Trans-
fer to the prepared pan. Broil, stirring once, until
lightly charred, about 6 minutes. Keep warm. - Zest and juice lime. Whisk the zest with the
remaining 1 tablespoon oil, scallion whites,
tamari (or soy sauce), curry paste, brown sugar
and coriander in a large saucepan. Heat over
medium heat until starting to sizzle, about 2
minutes. Cook, stirring constantly, until very
fragrant, about 1 minute. Whisk in coconut milk,
broth and the lime juice. Cook, stirring occa-
sionally, until heated through, about 2 minutes.- Cook noodles in the boiling water according
to package directions. Drain and rinse well
under cold water. Divide among 4 large soup
bowls. Top with the curry, the vegetables,
scallion greens and peanuts. Garnish with basil
and/or cilantro, if desired.
SERVES 4: 3 cups each
CAL 596 / FAT 37G (SAT 21G) / CHOL 0MG / CARBS
64G / TOTAL SUGARS 6G (ADDED 1G) / PROTEIN 8G /
FIBER 5G / SODIUM 779MG / POTASSIUM 769MG.
WEEKNIGHT MAINS
Favored Curry
A fi ery mixture of
green chiles and
Thai seasonings,
such as lemongrass
and galangal, Thai
green curry paste is
a kickin’-hot fl avor
base for soups and
curries, like these
noodles. But don’t
stop there. Use it
to spice up salad
dressing, marinades
or even the cooking
liquid for rice.