Spicy Thai Noodle Soup with Veggies

inlovewithbliss.com

Susan Bellwood

Love to cook, any kind of food vegan and other. Love cookbooks and recipes.

7 oz | 200 g vermicelli noodles

1 Tbsp virgin coconut oil

1 onion, thinly sliced

2 tsp red curry paste*

1 ¼ cup | 300 ml coconut milk (from a can)

¾ cup | 200 ml water

7 oz | 200 g mushrooms, quartered

1 red pepper, sliced

1 small zucchini, quartered & sliced

2 Tbsp Tamari (or soysauce, if tolerating gluten)

1 Tbsp coconut blossom sugar

1 tsp sweet curry powder

1 pinch of garlic powder

subheading: Additionally:

1 Tbsp roasted peanuts, chopped

fresh coriander or parsley, chopped

fresh chili, thinly sliced

Directions at inlovewithbliss.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer