Coconut Curry Soup
This soup is full of delicious veggies, sour lime juice, creamy coconut milk, crunchy bean sprouts and you can make it as spicy as you like it with thai chiles! It has a lot of ingredients, but its actually super easy to put together!
1 can lite coconut milk 2 tbsp thai red curry paste 3 cloves garlic 1" piece of ginger, peeled 2-4 thai chiles 3 kaffir lime leaves (or 1/2 lemon, juiced) 1/4 cup cilantro 1/4 cup thai basil 1 lime, juiced 1 zucchini, chopped 1 red bell pepper, chopped 1 cup butternut squash, chopped 1 cup sliced mushrooms 1 can baby corn 1 can sliced water chestnuts 1 cup sugar snap peas 4 cups vegetable broth 1 cup bean sprouts soy sauce rice noodles
Make the Coconut Curry
In your Vitamix, food processor, or blender combine the canned coconut milk, thai red curry paste, garlic, peeled ginger, 2-4 thai chiles (2 for milder, 4 for HOT), kaffir lime leaves (or 1/2 lemon juiced), cilantro, thai basil, and lime juice. Blend until smooth.
Chop and Cook the Veggies
Chop the zucchini, red bell pepper, butternut squash (or buy precut!), and mushrooms and add to a large pot on your stove. Add in the baby corn, water chestnuts, vegetable broth, and coconut curry and heat on medium high while the veggies cook. Save the snap peas and bean sprouts to add at the very end.
Cook the Noodles
Once the veggies are almost done, cook one package of thin rice noodles according to its package directions. When done, rinse under cold water and set aside.
Finish and Serve
Once all the veggies are cooked through, add in the snap peas and bean sprouts. To serve, add a good helping of the rice noodles to each bowl and top with ladlefuls of the soup. Add any soy sauce and more lime juice to taste and enjoy!