Coconut Curry Soup over Vermicelli Rice Noodles

• Vegan

• Produce

  • 3 Baby bok choy
  • 10 Basil leaves left on stalks
  • 2 Carrots
  • 1 Green pepper
  • 1 Zucchini, medium-sized

• Canned Goods

  • 1 400 mL can Coconut milk, unsweetened
  • 3 tbsp Massaman curry paste or hot curry paste
  • 2 cups Vegetable broth

• Condiments

  • 1 tbsp Soy sauce

• Pasta & Grains

  • 250 g Vermicelli whole grain rice noodles

• Baking & Spices

  • 1 Pepper, orange
  • 1 Red pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on thecookiewriter.com

Description

Ingredients

• 400 mL can unsweetened coconut milk
• 250 g vermicelli whole grain rice noodles
• 1 red pepper, sliced
• 1 orange pepper, sliced
• 1 green pepper, sliced
• 1 medium-sized zucchini, sliced into matchsticks
• 2 carrots, sliced into matchsticks
• 3 tbsp. massaman curry paste OR hot curry paste
• 1 tbsp. soy sauce
• 10 basil leaves left on stalks
• 3 baby bok choy, stalks sliced, leaves chiffonade
• 2 cups vegetable broth
• 2 tbsp. coconut oil
• Salt and pepper

Directions

• Heat the 2 tbsp. of coconut oil in a large saucepan over medium. When melted, add in the curry paste and stir until combined, allowing to cook for about 1-2 minutes.
• Pour in coconut milk, vegetable broth, and basil leaves. Bring to a boil. Add in the carrots and reduce to a simmer. Cook for 4 minutes.
• While the carrots are cooking, place your noodles into a bowl (preferably with a lid) and pour boiling water over them. Cover, and allow the noodles to cook for a couple of minutes, or until you can separate the noodles with your fingers. Drain, rinse a couple of times in cold water. and set aside.
• Pour in the soy sauce, along with the zucchini, peppers, and bok choy stalks. Cook for about 5 minutes or until you reach your desired consistency (you dont want mushy vegetables.) Add in the bok choy greens and cook for another minute.
• Place noodles into bowls. Pour the soup over top and enjoy this rich and flavourful dish!