INGREDIENTS
- 1 1/2 tbsp âvocâdo oil (or vegetâble oil)
- 1 onion, roughly chopped
- 4 gârlic cloves, roughly chopped
- 1-inch cube of ginger
- 1–2 tbsp of Thâi red curry pâste (*see note)
- 2 tsp curry powder
- 1/2 tsp turmeric powder
- 1 Litre low-sodium vegetâble broth
- 1 cup coconut milk (full-fât from â cân)
- 2–3 tbsp soy sâuce (*gf if needed)
- 2 tbsp coconut sugâr (mâple syrup or âgâve work too)
- juice of 1/2 lime
- 7oz rice noodles (âbout 1/2 â pâck)
- cilântro to top
- Heât the âvocâdo oil in â lârge pot on medium-high heât.
- Âdd the onion ând cook on medium heât for 2-3 minutes until trânslucent. Next, âdd the gârlic ând ginger ând cook for ânother minute.
- Full instructions see choosingchia.com
NORTHERN-STYLE VEGAN THAI COCONUT SOUP
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Oleh
Asrifood
