Thai Noodle Soup With Vegetables

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 4 tablespoons red curry paste
• 1 medium sweet potato, peeled and diced into 1/2″ cubes
• 6 cups vegetable broth
• 3 carrots, sliced
• 1/2 cup halved snow peas
• 1 red pepper, julienned
• 1 yellow pepper julienned
• 4 oz. brown rice noodles, raw
• 14 oz. coconut milk (in a can)
• 2 tablespoons of fresh lime juice
• 1/3 cup fresh cilantro diced
• salt to season

Instructions

1. 1

   Heat a large dutch oven or soup pot to medium high heat.

2. 2

   Add in coconut oil. Once melted add yellow onions, saute until translucent, about 3-4 minutes. Next add in the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.

3. 3

   Add in the red curry paste, stir the paste into the aromatics (onion, garlic and ginger) until it thickens, about 2 minutes.

4. 4

   Next, add in sweet potatoes and saute for 2 minutes. Then add in the vegetable broth, cover and bring mixture to a boil and reduce to simmer.

5. 5

   In the meantime bring a medium pot filled with water to a boil. Add brown rice noodles to the pot and cook according to directions. Remove from pot, drain water and immediately place in a cold water bath to stop the cooking process.

6. 6

   Once the sweet potatoes are fork tender. Add noodles, carrots, red pepper, yellow pepper and snow peas to the vegetable broth pot.

7. 7

   Scoop about a cup of the broth out of the pot and add it to a blender or food processor, along with a can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate.

8. 8

   Add the coconut milk mixture back to the soup pot. Stir and simmer for 5 minutes.

9. 9

   Right before you’re about to serve it. Finish the soup with fresh lime juice and fresh cilantro. Stir and serve!