INGREDIENTS
1 clove
Garlic
1
inch Ginger
2 tsp
Seaweed
1
Shallot
1
Shiitake, whole dried
7 oz
Tempeh
1 can
Coconut milk, full-fat
1 1/2 tbsp
Red curry paste
2 cups
Vegetable broth
1 tsp
Cashew or almond butter
2 tbsp
Lime juice
1 tbsp
Maple syrup
3 tbsp
Soy sauce
6 oz
Rice noodles
2 tbsp
Coconut sugar
1
Toppings
1/4 tsp
Turmeric
1 tsp
Sesame oil
1/4 tsp
Cumin