【Vegetable Thai Noodle Soup】Quality Over Quantity: On food, fashion, and dinner after cartoons
【Vegetable Thai Noodle Soup】Ruby Fung | Quality Over Quantity: On food, fashion, and dinner after cartoons
A bit about yourself:
I am Ruby Fung (@fungyungyung), a fashion designer. I own a fashion and homeware brand called PEDDA MARRI, and curate art exhibitions in the 13a New Street Art Gallery.
1 / What makes a good meal?
Eating happily with someone you like.
2 / Can you share a memorable experience of ‘community’ or ‘togetherness’ in your upbringing?
My grandmother took care of me when I was young. I remember the evenings the most. Every night at 6pm, we would eat together after watching cartoons. Even though they were only simple home-cooked meals, the flavours of my grandmother’s cooking still remain a vivid memory.
3 / The year 2030 is an important target for global climate goals. What does this mean to you? What kind of world do you wish to see then?
衣 Wearing | Clothing should be comfortable and of good quality. People wouldn’t buy fast fashion anymore; they would choose quality over style.
食 Eating | Like clothes, food should be organic and sustainable. Anything going into our stomachs should be good for our health.
住 Living | Declutter; live simply.
行 Being | People would be willing to make an effort to protect the environment. Minimising packaging, cutting down on garbage, reducing food waste - this is how we can create and prepare a society for the next generation, and extend the life of our planet.
4 / How do you balance between being creative with your fashion brand and also being socially responsible?
I choose quality materials to prolong the life of the product, and select organic ingredients to minimise harm to the planet.
5 / Share your meatless recipe.
【Vegetable Thai Noodle Soup】
Serves: 8
Total cooking time: 30 mins
Ingredients:
1 tbsp coconut oil
1 yellow onion, thinly sliced
2 garlic cloves, minced
1 tbsp minced fresh ginger
4 tbsp red curry paste
1 medium sweet potato, peeled and diced into 1/2” cubes
6 cups vegetable broth
3 carrots, sliced
1/2 cup snow peas, halved
1 red pepper, julienned
1 yellow pepper, julienned
4 oz brown rice noodles, raw
14 oz coconut milk (in a can)
2 tbsp fresh lime juice
1/3 cup fresh cilantro, diced
Salt to season
Steps:
Heat a large dutch oven or soup pot to medium high heat. Add in coconut oil. Once melted, add yellow onions, saute until translucent, about 3-4 minutes. Next add in the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.
Add in the red curry paste, stir until it thickens, about 2 minutes.
Add in sweet potatoes and saute for 2 minutes. Then add in the vegetable broth, cover and bring mixture to a boil and reduce to simmer.
In the meantime, bring a medium pot filled with water to a boil. Add brown rice noodles to the pot and cook according to directions. Remove from pot, drain water, and immediately place in a cold water bath to stop the cooking process.
Once the sweet potatoes are fork tender, add noodles, carrots, red pepper, yellow pepper, and snow peas to the vegetable broth pot.
Scoop about a cup of the broth out of the pot and add it to a blender or food processor, along with a can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate.
Add the coconut milk mixture back to the soup pot. Stir and simmer for 5 minutes.
Add fresh lime juice and fresh cilantro. Stir and serve!
Recipe source: https://www.joyfulhealthyeats.com/easy-30-minute-vegetable-thai-noodle-soup/