Coconut Curry Noodles Soup

Time: 15 minutes

Serves: 4

INGREDIENTS

1 tablespoon coconut oil

1 yellow onion, thinly sliced

6 cloves garlic, chopped

3 tablespoons minced fresh ginger

2 tablespoons red curry paste

1 tablespoon curry powder

4 cups vegetable broth

3 cups coconut milk

6.75 ounces rice noodles

For serving:

Lime wedges

Fresh cilantro leaves

Basil leaves

Thinly sliced red chili (Fresno or similar)

Chopped green onions 

INSTRUCTIONS

Warm the coconut oil in a large pot over medium-high heat.

Add the sliced onion and sauté for about 5 minutes, until soft and slightly golden.

Stir in the garlic, ginger, red curry paste, and curry powder.

Cook for about a minute, just until fragrant.

Pour in the vegetable broth, scraping the bottom of the pot to release any bits stuck to it.

Stir in the coconut milk and bring the mixture to a gentle boil.

Turn off the heat and add the rice noodles. Let them sit in the hot broth until tender, about 5–7 minutes.

Season to taste with salt and a squeeze of lime juice.

Serve hot, topped with fresh herbs, sliced chili, and green onions.

NUTRITION INFORMATION

Per serving:

Calories: 587

Carbohydrates: 55 g

Protein: 6 g

Fat: 41 g

Saturated Fat: 35 g

Polyunsaturated Fat: 1 g

Monounsaturated Fat: 2 g

Sodium: 1288 mg

Potassium: 490 mg

Fiber: 2 g

Sugar: 4 g

Vitamin A: 1823 IU

Vitamin C: 6 mg

Calcium: 72 mg

Iron: 7 mg