Thai Curry Noodle Soup
Ingredients
- 1 Tbsp olive oil
- 3 garlic cloves, minced
- 1 red pepper, diced
- 1 onion, diced
- 1 cup mushrooms, sliced
- 1 crown broccoli, chopped
- 3 tbsps red curry paste
- 1 tbsp freshly grated ginger
- 6 cups veg broth
- 1 can coconut milk
- 1/2 (8 oz) pkg vermicelli rice noodles
- 1 tbsp soy sauce
- 2 tsp brown sugar
- 3 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh basil leaves
- 2 tbsps freshly squeezed lime juice (1 lime)
- Sea salt and freshly ground black pepper, to taste
Preparation
Heat olive oil in a large pot over medium heat.
Add garlic, bell pepper and onion.
Cook, stirring occasionally, until tender, about 3 minutes.
Add mushrooms and broccoli and cook for an additional 2-3mins.
Stir in red curry paste and ginger until fragrant, about 1 minute.
Add broth and coconut milk and bring to a boil.
Reduce heat and simmer, stirring occasionally, about 5 minutes.
Stir in rice noodles, soy sauce and brown sugar.
Cook until noodles are tender, about 5 minutes.
Remove from heat; stir in green onions, cilantro, basil and lime juice.
Season with salt and pepper, to taste.
Serve immediately and enjoy.
