Thai Coconut Noodle Soup

Name: Thai Coconut Noodle Soup
Yield: 2 servings
Cuisine: American
Ingredients: 1/4 cup, chopped Fresh cilantro; 1 , juiced Lime; 1 tsp Chili oil; 1 tsp Salt; 2 tsp Pure maple syrup or agave; 2 tsp, grated Ginger; 3 cloves, minced Garlic; 2 tbsp Coconut aminos or soy sauce; 3 tbsp Red curry paste; 2 Large eggs; 1/2 , diced Medium red onion; 2 (separate stalks and leaves) Baby bok choy; 2 , thinly sliced Medium carrots; 1 , thinly sliced Bell pepper; 13.5 oz (1 can) Full-fat coconut milk; 4 cups Vegetable broth; 4 oz Vermicelli noodles

Becca N. @cook_114071218

One of my favorite recipes ever. Can add shrimp or silken tofu for more protein :)

Becca N. @cook_114071218

One of my favorite recipes ever. Can add shrimp or silken tofu for more protein :)

Saved

Ingredients

2 servings

1/4cup, chopped Fresh cilantro
1, juiced Lime
1 tspChili oil
1 tspSalt
2 tspPure maple syrup or agave
2tsp, grated Ginger
3cloves, minced Garlic
2 tbspCoconut aminos or soy sauce
3 tbspRed curry paste
2Large eggs
1/2, diced Medium red onion
2(separate stalks and leaves) Baby bok choy
2, thinly sliced Medium carrots
1, thinly sliced Bell pepper
13.5 oz (1 can)Full-fat coconut milk
4 cupsVegetable broth
4 ozVermicelli noodles

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Steps

1

Boil eggs for 6 minutes, then transfer to an ice bath and peel.
2

Melt coconut oil in a deep saucepan. Sauté garlic, ginger, and curry paste for 2 minutes.
3

Add bell pepper, carrots, and bok choy stalks. Cook briefly.
4

Pour in vegetable broth, bring to a boil, then simmer 4-5 minutes.
5

Add coconut milk, coconut aminos, maple syrup, chili oil, and salt. Stir well.
6

Add bok choy leaves and cook until wilted.
7

Add noodles and cook for 3 minutes.
8

Serve soup in bowls, top with red onion, cilantro, lime juice, and half an egg.