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thai coconut curry soup


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Prep Time: 13 minutes

Cook Time: 12 minutes

Total: 25 minutes

Servings: 5


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Step 1

Watch the video (scroll down a bit) for easy visual instructions.

Step 2

Heat oil over medium heat in a large pot or skillet. Add onion and sauté for about 3-4 minutes, then add ginger and garlic. Saute for a further one minute.

Step 3

Next add curry paste, all spices, vegetable broth (or water), coconut milk, soy sauce, and maple syrup. Stir and bring to a boil over high heat.

Step 4

Once it boils, add rice noodles. Let simmer for about 4-6 minutes or until tender (depends on the thickness of the rice noodles). Add more veggie broth if the soup gets too thick.

Step 5

Taste and adjust seasonings. Add more salt/pepper/red pepper flakes/sweetener, etc. to taste if needed.

Step 6

Meanwhile, heat a little oil in a pan and sauté mushrooms and red pepper over medium to high heat with a little salt and pepper for about 4-5 minutes.

Step 7

Serve soup in bowls, top with fried mushrooms and pepper.

Step 8

Garnish with fresh cilantro + sesame seeds and drizzle with fresh lemon or lime juice. Enjoy immediately!

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