Favorite Recipe: Thai Coconut Curry Soup with Brown Rice Noodles

DELICIOUS SOUP WITH FRESH LEMONGRASS, HOMEMADE COCONUT MILK AND BROWN RICE NOODLES. ADD ORGANIC CHICKEN OR FRESH FISH TO MAKE IT HEARTIER.

Ingredients

2 tablespoons coconut oil

3 cloves garlic, minced

1 tablespoon grated ginger

2 whole medium scallions, chopped (set some aside)

1 heaping tablespoon Thai red curry simmer sauce

4 cups unsweetened coconut milk

2 to 4 cups water, plus more as needed

2 large carrots, shredded

2 stalks celery, chopped

3 stalks lemongrass

2 tablespoons nutritional yeast

2 tablespoon fish sauce

2 cups Sprouted Mung Beans

4 ounces uncooked brown rice noodles

1 cup finely chopped fresh cilantro, some set aside for garnish

2 tablespoons fresh lemon or lime juice

Himalayan sea salt

Ground black pepper

INSTRUCTIONS

1. Heat a large pot over medium heat for 2 to 3 minutes. Add the coconut oil and swirl to evenly coat the bottom of the pot.

2. Sauté the garlic, ginger, and scallion for 2 minutes.

3. Add the red curry sauce and stir for a few minutes, until everything sizzles.

4. Add the coconut milk plus 2 cups of water and bring to a boil.

5. Add the carrots, celery, lemongrass, nutritional yeast, and fish sauce and continue boiling for another 2 minutes.

6. Add the sprouted mung beans and brown rice noodles. Gently submerge them in the broth.

7. Turn off the heat and let stand until the noodles soften, 8 to 12 minutes.

8. Remove the lemongrass stalks and add more water if the soup is too thick.

9. Stir in the cilantro and lemon juice.

10. Taste and season with salt and pepper as needed.

11. Ladle the soup into a big bowl and garnish with the remaining scallions and cilantro.

Makes 5 Servings

Adapted from sharonfeanny.com