Red Curry Noodle Soup
Don’t know what to cook tonight? Try this yummy Red Curry Noodle Soup with optional (but recommended) pan-fried tofu!
Full of veggies, super easy to prepare, you can adjust the spice level to your liking (use more or less of the curry paste), and it’s just really delicious.
Ingredients:
- 2-3 small shallots or 1 small sweet onion, finely diced
- 3 garlic gloves, minced
- 1 small piece of ginger, grated or 1/2 tbsp ginger paste
- 1 tbsp avocado or coconut oil
- 3 tbsp vegan-friendly red Thai curry paste (or to taste)
- 1 cup canned coconut milk
- 3 cups vegetable broth
- 1 tbsp coconut aminos
- 1/2 tbsp coconut sugar
- 1/2 tbsp lemongrass paste (optional)
- 2 servings of rice noodles
- Mixed veggies
I used:
- 1 small head of broccoli, cut into florets
- 2 carrots, sliced (I used red and yellow rainbow carrots)
- 1 bell pepper, cut into pieces
Plus:
Fresh lime, cilantro or Thai basil
