Ingredients

The following ingredients have 4 Servings
  • 4 servings rice noodles (brown or white)
  • 1 Tablespoon coconut oil ( or olive oil)
  • 1 large sweet bell pepper (sliced into thin strips)
  • 1 large carrot (sliced into thin strips (julienne peeler))
  • 8 ounces shiitake mushrooms
  • ¼ teaspoon salt
  • 1 Tablespoon grated fresh ginger (~1 inch of ginger, grated)
  • 1-2 Tablespoons red Thai curry paste
  • 1 can coconut milk (about 1.5 cups)
  • 1 can chickpeas (about 1.5 cups cooked)
  • optional garnish: lime wedges and cilantro

Instruction

  • Follow package instructions for rice noodles. (Usually this means place rice noodles in shallow dish and cover with hot or boiling water. Soak for 5 minutes, then drain immediately and rinse with cold water. Set aside.)
  • Sauté vegetables in coconut oil with salt for about 5 minutes, or until slightly soft. Add ginger, Thai curry paste, coconut milk, and drained chickpeas. Stir well.
  • Bring to a boil and reduce to a simmer. Simmer for about 15 minutes.
  • When ready to serve, divide the rice noodles among 4 bowls and top with the soup. Serve with lime wedges and cilantro, if you’ve got it!