I came home with numb fingers, thanks to this freezing day. It wasn’t quite freezing, as it didn’t actually hit freeze point, but I never quite get used to the cold. Or the heat, for that matter. I need to evolve! I fried up a few spoons of green curry paste, then poured in some coconut milk. I added some rice noodles to soak in the curry milk, and allowed them to soften. When this was hot, I added in as many veggies and noodles as would fit. I mixed through heaps of capsicum, celery, zucchini, green beans… I served with fresh bok choy and cabbage, as well as basil and coriander.
All up it took about 10 minutes to make, and I was a happy girl. It was half stirfry, half a soup. It was yummy, and messy enough that you can’t eat it without a messy chin.