Easy 30 Minute Vegetable Thai Noodle Soup
Ingredients
The soup base
-
1
tablespoon
coconut oil
-
1
medium
yellow onion, thinly sliced
-
2
cloves
garlic, minced
-
1
tablespoon
minced fresh ginger
-
4
tablespoons
red curry paste
-
1
medium
sweet potato, peeled and diced
-
6
cups
vegetable broth
The vegetables
-
3
carrots, sliced
-
½
cup
snow peas, halved
-
1
medium
red pepper, julienned
-
1
medium
yellow pepper, julienned
The noodles and finishing touches
-
4
oz.
brown rice noodles, raw
-
14
oz.
coconut milk (in a can)
-
2
tablespoons
fresh lime juice
-
⅓
cup
fresh cilantro, diced
-
salt to season
Instructions
- Heat a large dutch oven or soup pot to medium high heat and add coconut oil.
- Once melted, add yellow onions and sauté until translucent, about 3-4 minutes.
- Add garlic and ginger, sauté for 30 seconds until fragrant.
- Stir in red curry paste and cook until it thickens, about 2 minutes.
- Add sweet potatoes and sauté for 2 minutes, then pour in vegetable broth, cover, and bring to a boil before reducing to a simmer.
- In a separate pot, boil water and cook brown rice noodles according to package directions, then drain and cool in cold water.
- Once sweet potatoes are fork tender, add noodles, carrots, red pepper, yellow pepper, and snow peas to the broth.
- Scoop out a cup of the broth, blend it with coconut milk until creamy, then return it to the pot.
- Stir, simmer for 5 minutes, and finish with fresh lime juice and cilantro before serving.
Nutrition Facts (estimated)
Servings
8
Calories
279
Total fat
12g
Total carbohydrates
38g
Total protein
5g
Sodium
671mg
Cholesterol
0mg
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