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Thai Coconut Curry Soup
PREP TIME: 15 minutes
COOK TIME: 20 minutes
TOTAL TIME: 35 minutes
Ingredients
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons red curry paste - I use this vegan one
  • ½ red onion, ( 3.5g)
  • 4 cloves garlic, minced
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons coconut sugar, or any sugar
  • 1 tablespoon liquid aminos/gluten free tamari/coconut aminos, or lite soy sauce
  • 1 13.5 ounce can of coconut milk (full fat or lite), ( 383g)
  • 3 cups vegetable broth
  • 1 lime
  • ½ tablespoon sambal oelek or Sriracha, optional, for heat
  • handle of Thai basil, finely chopped
  • handful of spinach, finely chopped
  • handful purple cabbage, optional, for topping
  • 8 to 12 ounces dry noodles, any noodles work - vermicelli noodles, udon noodles, soba noodles or other preferred kind
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