Vegetable Curry Noodle Soup By Dapur Sinolin

INGREDIENTS

• 1 tablespoon coconut oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/3 cup diced white onion
• 21/2 tablespoons red curry paste
• 2 (15 ounce) cans coconut milk
• 1 cup vegetable broth
• 8 ounces rice noodles
• 2 cups broccoli florets
• 1 red bell pepper, finely diced
• 1-2 carrots, chopped
• 1 cup frozen green beans
• 11/2 teaspoons lime juice
• Sea salt, to taste
• Cilantro, fresh, for serving

METHOD

1. In a soup pot heat coconut oil on medium and sauté your onions, garlic and ginger until onions are translucent. ⁣
2. Add your red curry paste and your coconut milk and stir until combined.⁣
3. Add your carrots and bell peppers, your vegetable broth and your lime juice. Bring to a boil then reduce to a simmer (medium-low) and cook for 15 minutes.⁣
4. In a separate pasta pot cook your rice noodles according to package instructions.⁣
5. In your soup pot add your broccoli and frozen green beans and continue to cook on med-low until broccoli is tender (approximately 10 minutes).⁣
6. Ladle your soup into a large bowl, add your noodles and garnish with a pinch of sea salt and fresh cilantro.⁣