Coconut Curry Soup

thugkitchen.com

Randy Kepple

2 teaspoons olive or coconut oil

½ a large white onion, cut into 1-inch strips

2 red bell peppers, cut into 1-inch strips

1 large carrot, cut into 1-inch strips

1 cup chopped broccoli*

4 cloves of garlic, minced

2 tablespoons of loosely-packed minced fresh ginger

2 tablespoons yellow curry powder**

2 teaspoons soy sauce or tamari

1 ½ cups of canned coconut milk

4 cups of vegetable broth

12 ounces of rice noodles, cooked according to the package***

2 cups of chopped spinach or whatever leafy green you like

⅓ cup chopped cilantro

2 tablespoons lime juice

1 tablespoon Sriracha-style hot sauce****

Directions at thugkitchen.com

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