So this month’s Favorite Ingredient is the lovely coconut! As a reminder, the 1st Friday of every month, we will reveal our favorite ingredient for that month. Each following Friday for that month, we will feature a recipe using that favorite ingredient! Today we’d like to share a recipe for Coconut Curry Noodle Soup!
Try out this YUMMY vegan recipe. And remember, peace, love, and coconuts!
Recipe: Coconut Curry Noodle Soup
- 8 oz Brown rice noodles
- 3½ cups Vegetable Broth
- 1.5 oz Thai curry paste
- 1 13.5oz can coconut milk
- 2 cups sliced bell peppers
- 1 cup roughly chopped mushrooms
- 1 handful of cilantro
In a large pot, place coconut oil and allow to coat bottom. Add in bell peppers and mushrooms, and sautee for 1 minute.
Add in coconut milk, then curry paste, then vegetable broth.
When at a simmer, add in brown rice noodles .
Stir and let cook for 10 minutes. When you’re about to serve, add in cilantro. And now it’s ready to enjoy.
Total Fat: 5g
Saturated Fat: 3g
Total Carbs: 37g
Dietary Fiber: 2g