Ingredients

The following ingredients have 4 Servings
  • 1/2 tbsp oil (or water)
  • 4 garlic cloves (minced)
  • 1 onion (diced)
  • 1 tbsp fresh ginger (minced)
  • 5 oz fresh mushrooms (chopped)
  • 1/2 red pepper (chopped)
  • 1-2 heaped tbsp Thai red curry paste
  • 1 tsp paprika
  • 1/2 tbsp curry powder
  • 3/4 tsp ground cumin
  • 3/4 tsp turmeric powder
  • 1/3 tsp red pepper flakes
  • Salt and pepper (to taste)
  • 5 cups vegetable broth or water
  • 1 1/2 cups canned coconut milk
  • 1-2 tbsp soy sauce ((gluten-free if needed))
  • 1 tbsp maple syrup
  • 4 oz rice noodles
  • Fresh lime juice (to taste)
  • Fresh cilantro and sesame seeds (to garnish)

Instruction

  • Watch the video (scroll down a bit) for easy visual instructions.
  • Heat oil over medium heat in a large pot or skillet. Add onion and sauté for about 3-4 minutes, then add ginger and garlic. Saute for a further one minute.
  • Next add curry paste, all spices, vegetable broth (or water), coconut milk, soy sauce, and maple syrup. Stir and bring to a boil over high heat.
  • Once it boils, add rice noodles. Let simmer for about 4-6 minutes or until tender (depends on the thickness of the rice noodles). Add more veggie broth if the soup gets too thick.
  • Taste and adjust seasonings. Add more salt/pepper/red pepper flakes/sweetener, etc. to taste if needed.
  • Meanwhile, heat a little oil in a pan and sauté mushrooms and red pepper over medium to high heat with a little salt and pepper for about 4-5 minutes.
  • Serve soup in bowls, top with fried mushrooms and pepper.
  • Garnish with fresh cilantro + sesame seeds and drizzle with fresh lemon or lime juice. Enjoy immediately!