Mango Basil Rice Noodles

This is a rich subtle rice curry soup which makes for a hearty , healthy and balanced dinner especially enjoyed during cold winter nights!

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Ingredients

Here's a photo for reference!

For the base:

• 1/2 Ripe mango chopped

• 1/2 cup onion

• 1 tsp ginger

• 1 tsp garlic

• 1 jalapeno

• 1 small habanero (optional if you want to add an additional kick!)

• 3 tbsp Basil + additional for garnish

• Coconut yogurt ( substitutions: coconut milk, cashew paste or cashew yogurt)

Veggies & Noodles:

You can experiment here with different veggies!

• 3-4 small red radishes

• 1/2 cup Broccoli/ Broccolini

• 1/2 cup sliced carrots

• 4 oz (1/2 pack) tofu

• Thai rice noodles (about 1 serving - sub gluten-free for a gluten-free recipe )

• Salt & Pepper to taste

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Recipe

Chop garlic, ginger, peppers, onion and mango pieces and saute them till the onion turns soft and starts to brown.

Transfer the mixture to a blender and add in coconut yogurt and the chopped basil. Blend till you get a fine puree.

Add the puree to a pan and add about 1 cup of water, veggies, tofu and rice noodles. Bring it to a boil and cook till the rice noodles are soft and well done. Add salt and pepper. Adjust water according to the required consistency.

Garnish it with Basil and serve!