Ingredients
Instructions
-
1.
Heat coconut oil in a large saucepan over low heat. Add garlic, ginger, lemongrass and turmeric. Sauté for 5 minutes, stirring frequently
-
2.
Add hot water, sugar and salt. Bring to boil and cook for 10 minutes until the liquid is reduced by half
-
3.
Add coconut milk, butternut squash, mushrooms and corn. Cover and cook over medium-low heat for 10 minutes. Add zucchini, tofu, and peas, and cook for 5 more minutes until the squash is tender
-
4.
Remove the lemongrass sticks, stir in spinach, cilantro and lime juice, taste and adjust salt as needed. Serve over warm soba
Leave a Reply