My daughter announced a while ago that she would like to eat less meat- so, I informed her that we can absolutely do that but we will need to incorporate more veggies and beans  in the diet. I know of a lot of teenagers her age who have decided to give up meat and live on pasta every day – not in my house!! This is a yummy, flavorful dish where one does not miss the meat….it does have some shrimp paste- but that can be eliminated.

Green curry paste (substitute store bought paste)

• ½ bunch Thai basil leaves
• ½ bunch cilantro leaves
• 2 kaffir lime leaves, (or zest of one lime)
• 1 (4- inch) piece lemongrass
• 4 garlic cloves
• 1 small shallot, chopped
• 1 (2- inch) piece peeled ginger
• 1 small Serrano pepper
• ½ teaspoon shrimp paste (or 5 to 6 dashes fish sauce)
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin

Place all the ingredients into a food processor or blender and blend until smooth, about 3 to 4 minutes. If desired, strain the paste through a strainer to get rid of the stringy texture from the lemongrass. Take out and keep aside.

• 2 tablespoons peanut oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, sliced
• 1 bunch brown beech mushrooms
• 1 cup spicy dry tofu, sliced or extra firm tofu, sliced
• ½ cup sliced fresh or canned bamboo shoots
• 3 heaping tablespoons green curry paste
• 2 kaffir lime leaves, (or zest of one lime)
• 1 can coconut milk
• 2 cups chicken or vegetable broth
• 12 ounces ramen noodles

Heat a heavy saucepan with the peanut oil. Add the onion and garlic and sauté for 1 to 2 minutes. Add the mushrooms and sauté for 3 to 4 minutes. Add the green curry paste and kaffir lime leaves and sauté for another 3 to 4 minutes. Add the tofu and bamboo shoots and sauté for 1 to 2 minutes. Stir in the coconut milk and broth. Bring to a boil and adjust seasoning.

Cook the ramen noodles according to instructions and add to the soup and serve garnished with basil, cilantro leaves and sliced Serrano pepper.

Recipe modified from spoonforkbacon.com