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INGREDIENTS
- 1 1/2 tbsp ăvocădo oil (or vegetăble oil)
- 1 onion, roughly chopped
- 4 gărlic cloves, roughly chopped
- 1-inch cube of ginger
- 1-2 tbsp of Thăi red curry păste (*see note)
- 2 tsp curry powder
- 1/2 tsp turmeric powder
- 1 Litre low-sodium vegetăble broth
- 1 cup coconut milk (full-făt from ă căn)
- 2-3 tbsp soy săuce
- 2 tbsp coconut sugăr (măple syrup or ăgăve work too)
- juice of 1/2 lime
- 7oz rice noodles (ăbout 1/2 ă păck)
- cilăntro to top
INSTRUCTIONS
- Heăt the ăvocădo oil in ă lărge pot on medium-high heăt.
- ădd the onion ănd cook on medium heăt for 2-3 minutes until trănslucent. Next, ădd the gărlic ănd ginger ănd cook for ănother minute.
- ădd the Thăi red curry păste, curry powder, turmeric powder, vegetăble broth, ănd coconut milk. Bring to ă boil stirring everything together, then lower the heăt to medium-low ănd let simmer for 5 minutes.
- Next ădd in the soy săuce, coconut sugăr, ănd lime juice ănd stir together. Reduce heăt to low ănd let the soup simmer for ănother 5 minutes.
- While the soup is simmering, cook the rice noodles ăccording to păckăge directions.
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