Thai Coconut Soup (VG)
These combination of spices hit the right spot.
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1 1/2 tbsp avocado oil (or vegetable oil)
1 onion, roughly chopped
4 garlic cloves, roughly chopped
1-inch cube of ginger
1-2 tbsp of Thai red curry paste (*see note)
2 tsp curry powder
1/2 tsp turmeric powder
1 Litre low-sodium vegetable broth
1 cup coconut milk (full-fat from a can)
2-3 tbsp soy sauce
2 tbsp coconut sugar (maple syrup or agave work too)
juice of 1/2 lime
7oz rice noodles (about 1/2 a pack)
cilantro to top
Heat the avocado oil in a large pot on medium-high heat. Add the onion and cook on medium heat for 2-3 minutes until translucent. Next, add the garlic and ginger and cook for another minute. Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.
Next add in the soy sauce, coconut sugar, and lime juice and stir together. Reduce heat to low and let the soup simmer for another 5 minutes.
While the soup is simmering, cook the rice noodles according to package directions.
Add the rice noodles to the soup.
Serve with fresh cilantro and a lime wedge.
Credit: Choosing Chia
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