Source: Choosing Chia | Serves: 4 | Time: 30 min
Changes: replaced soy sauce with coconut aminos, didn't use fresh lime juice, used brown rice noodles, added broccoli
1 1/2 tbsp vegetable oil
1 onion, roughly chopped
4 garlic cloves, roughly chopped
1-inch cube of ginger, grated or minced
2 tbsp of Thai red curry paste
2 tsp curry powder
1/2 tsp turmeric powder
4 1/4 cups low-sodium vegetable broth
2 cups #broccoli florets
1 cup coconut milk (full-fat from a can)
2–3 tbsp coconut aminos
2 tbsp coconut sugar
1 tbsp lime juice
8 oz brown rice noodles
Cilantro, to serve
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, broccoli, 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 aminos, 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