Thai Coconut Red Curry soup

Soup - there it is

Are you looking for a nourishing two-pot meal to keep you warm over the winter? Well, here it is. It’s gluten free, can be easily modified to vegan, dairy free, and basically a bowl full of healthy.

Thai Coconut Red Curry Soup

Prep time: 10 minutes Cook time: 15 minutes yield: 4 servings

ingredients

• 2 tbsp avocado oil

• 4 garlic cloves minced

• 3 tbsp red curry paste

• 1 inch knob of fresh ginger, grated

• 1 lime - juiced

• 4 cups free range organic bone broth *best if homemade *sub veggie broth if vegan

• 1 cup full fat coconut milk from a can

• 1/2 tsp turmeric powder

• 1 tsp curry powder

• 1 tbsp braggs soya sauce

• 3 carrots chopped

• 1-2 cups chopped cauliflower

• 1 cup zucchini chopped

• pink salt and pepper to taste

• 6 oz rice noodles

  Garnish with jalapeños, red onions, lime, green onions, red bell pepper, and cilantro

method

1. Add avocado oil, sauté carrots 5 minutes.

2. Add in minced garlic and ginger and sauté until fragrant (5 min).

3. Whisk in coconut milk, lime juice, curry, turmeric, and soya sauce

4. Stir in bone broth and add cauliflower, and zucchini

5. bring to a boil - then simmer until veggies are cooked to your liking.

6. While broth is simmering, cook rice noodles according to package

7. add noodles to broth once veggies are cooked

8. Serve immediately with garnish.

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