1-Pot Green Curry Noodle Soup
Hello friends!
Okay, not even lying I eat some type of curry weekly. It’s just so easy and full of delish veggies! I thought i’d switch it up from my regular curry to a creamy, warm green curry noodle soup!
I’m not going to talk ya ear off today let’s just jump right into the recipe!
Ingredients:
4 oz brown rice pad thai noodles OR vermicelli noodles
3 tbs green curry paste
4 C vegetable broth
1/2 large red bell pepper
1 C sliced mushrooms
1/2 a white onion
1 bunch of baby bok choy
1 can full fat coconut milk
1 lime juiced
1 tbs olive or avocado oil
cilantro for topping
Instructions:
Start by chopping all your veggies (as shown above) including your bok choy. Keeping them all separate.
Heat 1 tbs of oil in a large pot on medium heat. Add in your sliced bell pepper and onion. Cook for about 5 minutes or until onion is translucent.
Once onion is translucent add in your curry paste, mushroom and bok choy. Stir until all veggies are coated in curry paste.
Now, add in your vegetable broth, lime juice and your coconut milk and bring to a boil.
Once boiling add in your noodles of choice and boil for 5 minutes until your noodles are soft.
Stir and serve with fresh chopped cilantro and more lime!
