INGREDIENTS
1 1/2 tbsp avocado oil (or vegetable oil)
1 onion, roughly chopped
4 garlic cloves, roughly chopped
1-inch cube of ginger
1–2 tbsp of Thai red curry paste (*see note)
2 tsp curry powder
1/2 tsp turmeric powder
1 Litre low-sodium vegetable broth
1 cup coconut milk (full-fat from a can)
2–3 tbsp soy sauce (*gf if needed)
2 tbsp coconut sugar (maple syrup or agave work too)
juice of 1/2 lime
7oz rice noodles (about 1/2 a pack)
cilantro to top
INSTRUCTIONS
- Heat the avocado oil in a large pot on medium-high heat.
- Add the onion and cook on medium heat for 2-3 minutes until translucent. Next, add the garlic and ginger and cook for another minute.
- Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.
- Next add in the soy sauce, coconut sugar, and lime juice and stir together. Reduce heat to low and let the soup simmer for another 5 minutes.
- While the soup is simmering, cook the rice noodles according to package directions.
- Add the rice noodles to the soup.
- Serve with fresh cilantro and a lime wedge.
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