This glowing bowl of Thai Green Curry Noodle Soup is infused with lemongrass, chilies and basil. Vibrant broccolini and tofu (or chicken) simmer gently in the broth before it’s ladled over rice noodles, then topped with crunchy bean sprouts, scallions, basil and lime wedges. This simple, soul-warming soup is a feast for the senses!

There has been much talk of coconut milk lately. A year ago it was considered “good” for you, and apparently, now it’s considered very “bad”.  Personally, I choose the middle way . . . everything in moderation. Do I eat it every day? No. But I don’t villainize it.  After all, it is ultimately a plant, grown from the earth, and a main staple in many healthy cultures and diets around the world. Do as you see fit.