Thai Vegetable and black noodle soup

By GuidingVegan

Ingredients

• 3 oz black rice noodles (or any other noodle of your choice)
• 1 onion, thinly sliced
• 1 tablespoon coconut oil or other oil of your choice
• 3 cloves of garlic, minced
• 1 tablespoon chopped fresh ginger
• 1 lemongrass stalk, outer layer removed from stalk, bottom 3 inches chopped finely (optional)
• 2 tablespoons Thai green curry paste
• 1 large carrot, sliced on the diagonal
• half of a daikon radish, sliced on the diagonal
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• large handful of snow peas, halved on the diagonal
• 1 small crown of broccoli, cut into florets
• Cilantro to garnish

Details

Servings 2
Adapted from nourishtheroots.com

Preparation

Step 1

1. Cook black rice noodles according to package directions. Strain, rinse well, and set aside.

2. In a large saucepan over medium heat, cook sliced onion in coconut oil until softened, about 5 minutes. Add chopped garlic, fresh ginger, and lemongrass, green curry paste and stir well. Cook about one minute and then add carrot, daikon radish, and bell peppers.

3. Add 2 cups of water to the pot of vegetables. Bring to a boil and then reduce to a simmer. Cook about 7 minutes or so until vegetables are tender, but not mushy. You want the vegetables to be still a bit crunchy.

4. Take the pot off the heat. Add the broccoli florets and snow peas to the pot. The residual heat of the broth will lightly cook the broccoli and snow peas.