Red Thai Curry Soup

Ingredients

• 100g rice noodles (½ packet)
• Splash olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch fresh ginger, grated
• 2 tbsp red Thai curry paste
• ½ tsp turmeric powder
• Juice 1 lime
• 4 cups vegetable stock
• 1 cup coconut milk
• 1 tbsp pure maple syrup or coconut sugar
• 1 capsicum, cut into thin strips
• ½ bunch broccoli, cut into small florets
• Handful snow peas, cut into length-way strips
• 1 bunch buk choy
• Handful fresh coriander, roughly chopped
• Handful toasted cashews, crushed

Method

• Soak rice noodles as per packet instructions.
• Add olive oil to a large, deep frying pan over a medium heat, cook onion and garlic until cooked through.
• Add ginger, curry paste, turmeric and lime, and then stir through vegetable stock, coconut milk and maple syrup.
• Add capsicum, broccoli and snow peas and cook for 3 mins.
• Add noodles, buk choy and coriander and cook for a further 3 mins until buk choy is tender but still a little crunchy.
• Divide into bowls and top with cashews and coriander.