Thai Coconut Cream Soup Ingredients: 6 cups vegetable stock or water 4 oz rice noodles 1 TbSp olive oil 1 medium onion 4 garlic cloves crushed 4 TbSp red curry paste 2 TbSp fresh ginger (chopped or grated) 1 can coconut milk 2 medium bok choy 1 cup sliced carrots 1 cup broccoli florets 1/2 cup snap peas 1 Thai chili pepper or jalapeño 1/4 cup fresh basil 1 lime juiced Salt and black pepper to taste 2 TbSp Thai Spice Blend (I’ll be posting a video for this soon so keep an eye out 👀) If you don’t have this on hand then add the following spices: 1/2 Tsp ground coriander 1 Tsp dried basil 1/2 Tsp smoked paprika 1 Tsp lemon zest (or dried and ground zest is fine also) 1/8 white pepper Instructions: •In a separate bowl, hydrate noodles using boiling water. When softened, drain and set aside. •In large stock pot, heat olive oil •Add chopped onions and garlic stirring occasionally for 3-4 minutes •Stir in red curry paste for about one minute •Add vegetable stock, then add fresh ginger, coconut milk, Thai Spice Blend (or the substitute spices written above), salt, and pepper •When soup comes to a rolling boil, lower the heat and add carrots, broccoli, and bok choy •Add lime juice •Bring in your noodles, snap peas, and Thai pepper/jalapeño •Cook for another 3-4 minutes then serve #souprecipe #soup #keepwarm #inspiration #learntocook #cookwithme #coldremedy #flu #feelinggood