INGREDIENTS
3
Bird's eye chilies
1
Carrot, large
1 tsp
Coriander, ground
4 cloves
Garlic
2 tbsp
Ginger
2
stalks Lemongrass
2
Limes, zest from
2
Scallions
1 cup
Snap peas
1
Tomato, diced (about 1 cup), medium
1
Yellow onion, chopped (about 1 1/4 cups), medium
1
Tofu
3/4 cup
Coconut milk, full-fat
6 cups
Vegetable broth
3 tbsp
Lime juice
5 oz
Mung bean threads/noodles
1 tsp
Kosher salt
1
Sesame seeds
1 1/2 tbsp
Coconut oil, virgin