Thai Coconut Curry Soup

                   Thai Coconut Curry Soup

Bursting with all kinds of zesty exotic flavors, coconut sweetness and a bit of a spicy kick, this wholesome and comforting Thai Coconut Curry Soup tastes as heavenly as it is easy to prepare!

Ingredients

5.3 oz rice vermicelli noodles
1 tbsp coconut oil
1 small yellow onion thinly sliced
1 large carrot cut into 2" matchsticks
1 cup chopped broccoli florets
12-15 snow peas julienned
1 cup bean sprouts
For the broth

2-1/2 cups vegetable broth
1 cup full fat coconut milk
3 tbsp yellow thai curry paste*
2 tbsp lime juice
1 tbsp minced ginger
1 tbsp toasted sesame oil

Suggested garnish

Chopped green onions
Sesame seeds
Cilantro leaves
Drizzle of sriracha
Lime wedges

Directions
Before you start, be sure that you have all your ingredients prepped and ready to go when needed.
Then, bring a pot of salted water to the boil and in it, cook the noodles for 2-3 minutes, or according to the directions on the package; when cooked, drain and rinse the noodles under cold running water to prevent them from cooking further.

While the noodles are happening, heat the coconut oil in a medium pot set over medium heat. Add the onion and carrots and cook them for about 2 minutes, until slightly softened and fragrant.

Meanwhile, combine the vegetable broth, coconut milk, yellow curry paste, lime juice, minced ginger and toasted sesame oil in a large measuring cup. Whisk vigorously until well combined, then pour this right into the pot with the onions and carrots; bring to the boil, then throw in the broccoli florets and snow peas. Bring back to a quick boil and then kill the heat.

Divide the cooked noodles evenly between 2 large bowls, top with the bean sprouts and then laddle the veggies and broth overtop.  Serves 2

Garnish as desired and serve without delay!