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Thai-Inspired Coconut Curry Soup with Vegetables
Ingredients
  • 5 ounces rice vermicelli noodles
  • 1 tablespoon coconut oil
  • 1 cup chopped sweet potato, carrots, parsnips, cauliflower or winter squash
  • 1 (2-inch) piece ginger, finely grated (no need to peel)
  • 4 garlic cloves, finely grated
  • 3 tablespoons Thai red curry paste
  • Kosher salt and black pepper
  • 1 (14-ounce) can full-fat coconut milk
  • 1 cup chopped snow peas, bok choy, snap or frozen peas, edamame or green beans
  • 1 lime
  • Cilantro or basil leaves, for serving
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