Thai-Inspired Coconut Curry Soup

Ingredients

• 1.5 tbsp Thai red curry paste
• 1 can (13.5) coconut milk (full-fat)
• 2 cups vegetable broth
• 1 medium carrots
• 1/2 medium red bell pepper
• 2 cups baby spinach
• 3 oz rice noodles (dry)
• 1 tbsp lime juice
• 1/4 cup fresh cilantro
• 1 tbsp fish sauce (or soy sauce)(optional)

Instructions

1. 1

   Prep (10 minutes): Slice carrots into thin matchsticks and bell pepper into strips. Set spinach aside. If using dry rice noodles, soak them in warm water while you cook the soup (per package directions) so they’re ready to add.

2. 2

   Cook (20 minutes): In a pot over medium heat, stir curry paste with 2–3 tbsp of the coconut milk until fragrant, about 1–2 minutes. Add remaining coconut milk and vegetable broth; bring to a gentle simmer.

3. 3

   Add vegetables: Simmer carrots and bell pepper for 8–10 minutes until slightly tender. Add rice noodles and cook until just tender, about 3–5 minutes (or according to package timing).

4. 4

   Finish: Stir in spinach until wilted, 1–2 minutes. Turn off heat and stir in lime juice and cilantro. Taste and adjust seasoning with fish sauce/soy sauce if desired. Serve hot.