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15-Minute Red Curry Noodle Soup
Ingredients
  • 8 oz. dried pad Thai brown rice noodles, broken into 2-inch pieces
  • 2 cups low-sodium vegetable broth
  • 2 tablespoons red curry paste
  • 6 cloves garlic, minced
  • 1 tablespoon finely chopped fresh lemongrass
  • 2 teaspoons grated fresh ginger
  • 1 large red bell pepper, chopped (1 cup)
  • 1 cup bias-sliced fresh snow pea pods
  • 2 carrots, cut or shredded into thin bite-size strips (1 cup)
  • 2 cups unsweetened coconut milk beverage
  • Sea salt, to taste
  • ¼ cup thinly sliced fresh basil leaves
  • ¼ cup fresh cilantro leaves
  • ½ onion, very thinly sliced (¼ cup)
  • 1 fresh Fresno, jalapeño, or serrano chile pepper, thinly sliced (optional)
  • 1 lime, cut into 4 wedges
Steps
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