Zucchini Coconut Noodles

Ingredients

coconut oil

2 tbsp

scallions chopped

4 to 3

ginger minced fresh

2 tsp

coconut milk full fat

2 cup

lemongrass

2 (4-inch) piece

fish sauce

splash

lime juiced and zested

2

coconut sugar

pinch

salt

to taste

pepper

to taste

amaranth greens

2 bunch

roma tomatoes diced

4

zucchini sliced thin

6

basil

small handful

cilantro

small handful

peanuts crushed, toasted

to taste

chile-garlic sauce

to taste

Method

1. 01Heat coconut oil over low heat. Add scallions, ginger, and lemongrass piece. Pour in coconut milk and fish sauce, simmer 20 minutes, stirring occasionally.20 min
2. 02Add lime juice and coconut sugar. Taste and adjust salt and pepper. If broth thickens too much, add a few tablespoons water.
3. 03Dice and deseed tomatoes, add to pan.
4. 04Chop amaranth greens, add to pan, stir until just wilted.
5. 05Add basil, stir until wilted.
6. 06Remove from heat. Remove lemongrass piece. Add zucchini noodles and serve immediately into bowls.
7. 07Top bowls with cilantro, crushed peanuts, and chile-garlic sauce.