Recipe created by Almond Breeze Australia

Serves: 4
Prep Time: 30 Minutes


• 100g peeled baby shallots
• 2 garlic cloves, crushed
• 25g peeled ginger, sliced
• 15g lemongrass (soft white stem only), sliced
• 2 tsp ground coriander
• 2 medium red chillies
• 2 tbsp chilli paste
• 4 tbsp coconut oil
• 1 1/2 litres vegetable stock
• 3 branches of curry leaves
• 2 tsp curry powder
• Pinch of salt
• 400ml Original Almond Breeze
• 200g rice vermicelli noodles
• 1 limes, halved


1. In a food processor blend the baby shallots, garlic, ginger, lemongrass, coriander, red chillies, chilli paste and 2 tbsp of coconut oil
2. Heat the remaining coconut oil in a pan and add the stock, curry leaves, curry powder, salt, blended paste and Orginal Almond Breeze. Simmer gently for 15 minutes
3. Meanwhile cook the rice noodles according to packet instructions
4. Remove curry leaves from mixture and ladle into bowls. Add the noodles and squeeze lime juice before serving