Vegan Curry Noodle Soup
Ingredients
- 1 tablespoon coconut oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/3 cup of diced white onion
- 2 1/2 tablespoons red curry paste
- 30 oz coconut milk (2 cans)
- 1 cup vegetable broth
- 8 oz rice noodles
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1-2 carrots (depending on size), chopped
- 1 cup of frozen green beans
- 1/2 tablespoon lime juice
- Sea salt, to taste
- fresh cilantro, to serve
Preparation
In a soup pot, heat coconut oil on medium and saute onions, garlic, and ginger until onions are translucent.
Add red curry paste and coconut milk and stir until combined.
Add carrots and bell peppers, vegetable broth, and lime juice. Bring to a boil then reduce to a simmer (medium-low) and cook for 15 minutes.
In a separate pot, cook rice noodles according to package instructions.
In the soup pot, add broccoli and frozen green beans and continue to cook on medium-low until broccoli is tender, about 10 minutes.
Ladle the soup into a large bowl, add the noodles, and garnish with a pinch of sea salt and fresh cilantro.
