Vegan Coconut Curry Soup (with Noodles)
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 4 cloves garlic minced
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 2 tablespoons coconut sugar
- 1 tablespoon sesame oil
- 1 lime
- 3 cups vegetable broth
- 1 teaspoon freshly grated ginger
- 1/2 (3.5g) red onion
- 2 tablespoons red curry paste - i use this vegan one
- 1 can (383g) coconut milk (full fat or lite)
- 1 tablespoon liquid aminos/gluten free tamari/coconut aminos
- 1/2 tablespoon sambal oelek or sriracha (optional for heat)
- handle of thai basil finely chopped
- handful of spinach finely chopped
- Carbohydrate 3.45810874987982 g
- Cholesterol 0 mg
- Fat 2.28768583789316 g
- Fiber 0.384520826087777 g
- Protein 0.221014583321025 g
- Saturated Fat 0.325270833980175 g
- Serving Size 1 1 -7 serving (134g)
- Sodium 348.266416666579 mg
- Sugar 3.07358792379205 g
- Trans Fat 0.114552500199239 g
- Calories 33 calories
In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute. Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes. Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 10 minutes, stirring the soup. You can let it simmer even more if desired. Squeeze the lime over, stir, and then remove from heat. While the soup is simmering, prepare your noodles according to package directions. Add the noodles to the soup bowl. Add in the purple cabbage and any other desired veggies including the spinach. Pour the soup over the noodles and veggies and let sit for about 3 minutes or until cool enough to eat. Add in the thai basil on top, and stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using. Enjoy!
