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Coconut Curry Soup

Ingredients

• 2 teaspoons olive or coconut oil
• ½ a large white onion, cut into 1-inch strips
• 2 red bell peppers, cut into 1-inch strips
• 1 large carrot, cut into 1-inch strips
• 1 cup chopped broccoli*
• 4 cloves of garlic, minced
• 2 tablespoons of loosely-packed minced fresh ginger
• 2 tablespoons yellow curry powder**
• 2 teaspoons soy sauce or tamari
• 1 ½ cups of canned coconut milk
• 4 cups of vegetable broth
• 12 ounces of rice noodles, cooked according to the package***
• 2 cups of chopped spinach or whatever leafy green you like
• 1/3 cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon Sriracha-style hot sauce****
• Toppings: cilantro, green onion, sliced peppers, lime wedges.
• *Just keep this bite-sized. Trying to cut something up once it’s in a soup will lead to a goddamn mess.
• ** Make sure you don’t grab one that has salt as an ingredient. You’re a fucking grownup and can add salt on your own, thankyouverymuch.
• *** You could use udon instead or hell, you could even use spaghetti if that’s what you’ve got. No need to go to extra stores just for this bullshit.
• *** If the curry powder you’re using is hot or you know you can’t hang, just leave this shit out.

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