Thai Vegetable Noodle Soup

Adapted from this page

 

INGREDIENTS:

 

1⁄2 cup thinly sliced scallions or an onion chopped

2 tablespoons Thai Curry paste OR 1/4 Thai Curry coconut from a jar (costco0

6 cups stock 

1 can french green beans 

1 cup thinly sliced carrots ( I used the food processor)

4 oz. dry noodles (I used bow tie noodles)

1 cup snow peas, halved 

1 cup chopped broccoli  

2 stocks Bok choy, cut into 1-inch pieces  OR Kale ( I used the food processor)

1 cup unsweetened, unflavored plant milk 

3 tablespoons lime juice 

1 teaspoon salt 

Optional: 4 to 6 fresh basil leaves, torn into pieces 

 

Instructions:

 In a large saucepan combine scallions, Thai paste, and 1⁄4 cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and Bok Choy or Kale; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.