Veggie Coconut Noodle Soup
Ingredients
- 1 tablespoon oil (I used avocado oil)
- 3 cloves garlic, finely minced
- 1 tablespoon ginger, finely minced or grated
- 1/2 teaspoon turmeric
- 1/2 teaspoon pepper
- 2 tablespoons red curry paste
- 1 small yellow onion, sliced
- 1 jalapeño, diced, optional
- 2 red bell peppers, sliced
- 4 cups broth (I used vegan chicken broth)
- 1 15-ounce can coconut milk
- 1-2 tablespoons low sodium soy sauce, to taste
- 1 lime, juiced
- 4 blocks ramen (see notes)
- 1/2 bunch cilantro, chopped
- 1 tablespoon sesame oil
Preparation
Heat the oil in a stock pot over medium heat. Add the garlic, ginger, turmeric and pepper. Cook down for 1 minute, stirring frequently. Add the red curry paste and mix in for 1 minute.
Add the onion, jalapeño and bell peppers and toss until coated. Cook for 2-3 minutes, or until the veggies start to get tender. Pour in the broth, coconut milk and soy sauce. Bring to a boil, partially cover, lower the heat and simmer for 10-15 minutes.
Add the lime juice and taste the broth. If it is too concentrated, you can add some more water. Bring the broth to a boil again and add the ramen noodles. Boil until the noodles are cooked through. Add the cilantro and sesame oil.
Ladle the soup into bowls and serve.
