Ingredients

• 1 tablespoon sesame oil*
• 1 small knob ginger, minced
• 3 cloves garlic, minced
• 1 cup leeks, diced
• 2 shallots, chopped lengthwise
• 2 portobello mushrooms sliced
• 1 red pepper, thinly sliced
• 1/4 teaspoons green curry paste, taste and add more based on desire
• 1/2 teaspoon chili sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons curry powder
• 1 carton of Pacific Foods Vegetable Broth
• 1 14.5 ounce can coconut milk, only the coconut cream at the top and save the coconut water for smoothies.
• 1/2 teaspoon fish sauce
• 1 teaspoon fresh lime juice, use the rest as garnish
• 1 scallion, thinly sliced
• 1 small baby bok choy, ends removed and sliced in half
• 1 cup bean sprouts
• 1/2 cup snow peas
• 2 carrots, ribboned using a vegetable peeler
• 1 package thin rice noodles of choice, cooked according to package instructions