Another curry soup recipe right?! Trust me, the flavour combinations in each recipe are completely different. Feel free to add or remove any of the spices you don't fancy, or if you're a meat eater - go ahead and throw in your favourites. Make this recipe your own!
1 Tbsp olive oil
2 garlic cloves, minced
1/2 onion, finely chopped
1 Tbsp fresh ginger, grated
10-12 broccolini spears
1 C sliced mushrooms
1 carrot, shredded
3 Tbsp red curry paste
1 Tbsp coconut sugar
1 can coconut milk
1 Tbsp sriracha sauce
1 Tbsp soy sauce
1/2 C vegetable broth
1/4 head of purple cabbage, shredded
1 C bean sprouts (not shown)
Bunch of basil
1 package of brown rice noodles, cooked according to directions
sesame seeds and lime/lemon to garnish
Heat olive oil in a large wok or frying pan. Add the onions, ginger and garlic and cook until soft.
Add the broccolini, mushrooms and carrots and cook until soft, about 5 minutes.
Make a well in the middle and add the curry paste. Spread the paste around until it begins to melt a bit. Add the coconut milk and coconut sugar and stir around with the curry paste.
Once combined, stir in the broth, sriracha and soy sauce. Cook another 5 minutes until hot.
Add to individual bowls (2-4 servings) the brown rice noodles and bean sprouts. Ladle in the curry soup and add shredded cabbage, basil, sesame seeds and lime.