Thai Coconut Curry Noodle Soup , Vegan + Gluten-Free
Author: Ilene Godofsky
Recipe type: Entree
Cuisine: Vegan
Prep time:
Cook time:
Total time:
Serves: 4
- Noodles of your choice
- 1 tbs coconut oil
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 tbs minced ginger
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tbs curry paste (I used green curry)
- 1 tbs tamari
- 4 large carrots, chopped
- 1 cup mushrooms, sliced
- 2 medium sweet potatoes, chopped into 1″ pieces
- 1 cup broccoli florets
- salt and pepper to taste
- fresh cilantro, chopped
- Prepare noodles according to instructions on package.
- In a large pot on the stove, heat coconut oil at medium-high. Add onion, garlic and ginger and sauté until onions are translucent (about 7 minutes).
- Add coconut milk and vegetable broth and bring to a boil. Stir in curry paste and tamari.
- Add carrots, mushrooms, sweet potatoes (and whatever other veggies) and simmer for 15 minutes.
- Add broccoli, salt and pepper and simmer another 2-3 minutes.
- Serve over cooked rice noodles or rice (if using) and enjoy right away!
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/04/17/thai-coconut-curry-noodle-soup-vegan-gluten-free/
3.2.1310