1tablespoonliquid aminos/gluten free tamari/coconut aminosor lite soy sauce
113.5 ouncecan of coconut milk (full fat or lite)(383g)
3cupsvegetable broth
1lime
½tablespoonsambal oelek or Srirachaoptional, for heat
handle of Thai basilfinely chopped
handful of spinachfinely chopped
handful purple cabbageoptional, for topping
8-12ouncesdry noodlesany noodles work - vermicelli noodles, udon noodles, soba noodles or other preferred kind
Instructions
In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute. Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 10 minutes, stirring the soup. You can let it simmer even more if desired. Squeeze the lime over, stir, and then remove from heat.
While the soup is simmering, prepare your noodles according to package directions.
Putting it all Together
Add the noodles to the soup bowl. IF using noodles that may fall apart, you may prefer to prep the soup base separately, then add to noodles right before serving if storing for leftovers.
Add in the purple cabbage and any other desired veggies including the spinach. Pour the soup over the noodles and veggies and let sit for about 3 minutes or until cool enough to eat. Add in the thai basil on top, and stir in the sambal oelek (or Sriracha) or if using.
Enjoy!
Notes
NotesYou can definitely use coconut oil, I love the flavour the sesame oil gives this.If you don’t have Thai basil, you can use a subtle mint, or parsley!HOW TO STORE:Now, how to store this beauty? Udon noodles stand up pretty strong, so we left ours in the soup and then reheated it with the noodles in there. The noodles had soaked up lots of flavour and tasted even better on day too. Even the cabbage faired well. Alternatively, you can always prep the soup base separately. Then, when you’re ready to eat and serve, cook the amount of noodles you’ll need and veggies you want to serve it with, place it in the bowl, and pour the hot soup over it. That way you could even have different veggies/noodles per person to leave the soup base “pure”.