Ingredients

The following ingredients have 4 Servings
  • 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 (4 cups) low-sodium vegetable broth 
  • 1 cup coconut milk (full-fat from a can)
  • 2-3 tbsp soy sauce (*gluten-free if needed) 
  • 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

Instruction

  • 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 and turmeric powder mixing everything together for 30 seconds and letting the curry paste cook slightly until aromatic.
  • Add the vegetable broth, and coconut milk, soy sauce, coconut sugar and lime juice, and bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 10 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 (optional)