Khanom Jeen Nam Ya

Khanom Jeen Nam Ya is a flavorful Thai breakfast dish featuring rice noodles topped with a rich, spicy coconut curry sauce. This vegan version is made with aromatic herbs and vegetables, making it both satisfying and nourishing.

Ingredients

• Rice noodles - 200 grams
• Coconut milk - 200 ml
• Tofu - 150 grams, cubed
• Thai red curry paste - 2 tablespoons
• Vegetable broth - 300 ml
• Lime juice - 1 tablespoon
• Sugar - 1 teaspoon
• Salt - to taste
• Fresh basil leaves - a handful
• Bean sprouts - 100 grams
• Cucumber - 1 small, sliced
• Chili flakes - to garnish

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a pan, heat a tablespoon of oil over medium heat and add the cubed tofu. Cook until golden brown on all sides, then remove and set aside.
3. In the same pan, add the Thai red curry paste and sauté for about 1 minute until fragrant.
4. Pour in the coconut milk and vegetable broth, stirring well to combine. Bring to a simmer.
5. Add the lime juice, sugar, and salt to the curry sauce, adjusting to taste.
6. Return the tofu to the pan and simmer for an additional 5 minutes to absorb the flavors.
7. To serve, place a portion of rice noodles in a bowl and ladle the curry sauce over the top.
8. Garnish with fresh basil leaves, bean sprouts, and cucumber slices. Sprinkle with chili flakes if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains healthy fats from coconut milk that support heart health.

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