Thai-Inspired Vegetable Noodle Soup

This soup cooks quickly, is easy to put together, and budget-friendly.  You can easily substitute any vegetables to suit what's in your fridge!

Thai-Inspired Vegetable Noodle Soup

Ingredients

• 2 Tbsp. avocado oil
• 2 cloves garlic, minced
• 1 Tbsp. fresh ginger, minced
• 2 Tbsp. red curry paste
• 2 sweet potatoes, diced
• 2 cups baby spinach
• 1 quart chicken stock
• 1 can coconut milk
• 1/2 Tbsp. fish sauce
• 1/2 Tbsp. honey
• 5 oz. noodles (udon or ramen are my choices, but really any long noodle with work)
• 3 scallions, chopped
• 1/2 cup cilantro, chopped
• 1 lime, juice
• Sriracha, to taste

 

Serves 6
Cook Time: 30 minutes

Bring a large pot to medium-high heat, sauté garlic and ginger in avocado oil for a minute or two, until fragrant and softened.  Add curry paste and allow to cook for another minute, being careful not to burn anything.  Then add sweet potatoes, spinach, and stock, bring to a simmer and cook for about 15 minutes, until sweet potatoes are softened, but not completely cooked through.  Add noodles and cook until just shy of done.
Then add coconut milk, fish sauce, and honey; allow to cook until noodles are done.  Add scallions, cilantro, lime juice, and cilantro; serve immediately.