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Bangkok Coconut Curry Noodle Bowls

kept bypcomm

1 tablespoon oil
2 shallots
1 tablespoon fresh ginger, minced (or a paste - I like this stuff)
2 tablespoons red curry paste
1 14-ounce can regular coconut milk
½ cup reduced sodium chicken or veggie broth (optional - see notes)
3 tablespoons sugar
1 tablespoon hot chili paste (sambal oelek)
2 tablespoons fish sauce
2 tablespoons soy sauce
4 ounces rice noodles - I use brown rice noodles but they can be hard to find - so I buy these ones
1 tablespoon oil
half an onion, chopped
1 cup chopped broccoli florets
1 cup shredded carrots
1 cup chopped asparagus
1 cup shredded purple cabbage
sesame seeds for topping
limes for serving
a handful of fresh basil for serving



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