4 Servings 35 min Cook
3 1/2 Cup Coconut Milk
1 Tbsp Curry Paste
2 Cup Fresh Cilantro
2 Cup Vegetable Broth
2/3 Cup grated Carrots
2 1 Cup Lemon Grass (Citronella)
2 Tbsp Fish Sauce
1 Fruit (2" dia) Limes
2 Tbsp Ginger Root
1 Cup Mung Beans
8 Oz Rice Noodles
0 Sprigs Fresh Cilantro
2 Cup, chopped Scallions
2/3 Tsp Soy Sauce
Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat.
Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
Add the cilantro roots and sauté about 5 minutes.
Add the coconut juice from the first can and all the contents of the second can along with the broth, carrot, lemon grass, fish sauce and lime zest and juice.
Grate the ginger into the broth with a Microplane grater or standard box grater.
Simmer for 20 minutes or so.
Stir in the bean sprouts.
Add the rice noodles, gently pushing them beneath the surface of the broth.
Turn off the heat and let stand until the noodles soften, about 5 minutes.
Rice noodles don't need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
Stir in most of the cilantro leaves.
Remove the lemon grass stalks.
Taste and season with a touch more salt (or soy sauce) as needed.
Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.