Tofu Thai Green Curry Vermicelli Noodle Bowl
1/2 Onion, sliced
1 small head of Broccoli Florets only, chopped
1/2 large Zucchini, sliced
1 small Sweet Potato, cubed
1 Chili, seeded and chopped
1 inch fresh Ginger, sliced
2 cloves Garlic
3-4 T Green Curry Paste (Read the label, there should be nothing you could not buy in the veg section of the market)
1 can Coconut Milk
1 t Fish Sauce
1 can water
2 c Kelp broth (Instant Japanese or Korean, w NO MSG)
150 g Extra Firm Tofu
4-5 fresh Basil Leaves, torn up
2 small bunches of Bean Thread Noodle (the packages mostly come in pre-portioned sections about the size of a fat cell phone)
Soak the Bean Thread Noodle in some boiled Water and set aside. I like to cut up the noodles with scissors when they are a bit softened otherwise you may end up with a gianormous single endless noodle.
In a large Wok, heat 1 T peanut oil. Add the Onion and the Zucchini. Sautee for 2-3 minutes. Add the other veg in order of listing 1 minute apart. Make sure your fan is on before you get to the Chili!
When you get to the paste, make sure to try to smash it down and spread it around. Do not let it burn.
Add the Coconut Milk and Water from the same can. Stir and bring down to a simmer. Partially cover and let gently simmer for 5-8 minutes. Add the Broth. Bring back to a simmer then add the Tofu stir briefly for 1-2 minutes. Turn the heat off and get ready to serve. You do not need to cook the Tofu long. Add more water/broth if too thick. You want it closer to Soup than Sauce.
Drain the Vermicelli. Place in the bottom of two large Noodle soup Bowls. Ladel the Curry over the Noodles. Garnish with the fresh Basil (or Cilantro)