Veggie Coconut Noodle Soup

Recipe:

Ingredients:

1 tablespoon oil I used avocado oil
▢3 cloves garlic finely minced
▢1 tablespoon ginger finely minced or grated
▢1/2 teaspoon turmeric
▢1/2 teaspoon pepper
▢2 tablespoons red curry paste
▢1 small yellow onion sliced
▢1 jalapeño diced, optional
▢2 red bell peppers sliced
▢4 cups broth I used vegan chicken broth
▢1 15-ounce can coconut milk
▢1-2 tablespoons low sodium soy sauce to taste
▢1 lime juiced
▢4 blocks ramen see notes
▢1/2 bunch cilantro chopped
▢1 tablespoon sesame oil

Instructions:

Heat the oil in a stock pot over medium heat. Add the garlic, ginger, turmeric & pepper. Cook down for 1 minute, stirring frequently. Add the red curry paste and mix in for 1 minute.
Add the onion, jalapeño & bell peppers and toss until coated. Cook for 2-3 minutes, or until the veggies start to get tender. Pour in the broth, coconut milk & soy sauce. Bring to a boil, partially cover, lower the heat and simmer for 10-15 minutes.
Add the lime juice and taste the broth. If it is too concentrated, you can add some more water. Bring the broth to a boil again and add the ramen noodles (see notes). Boil until the noodles are cooked through. Add the cilantro & sesame oil.
Ladle the soup into bowls and serve.

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