Red Curry Noodle Soup (Gluten-Free)

Servings: 4

Ingredients:

• 1 box Explore Cuisine Brown Rice Pad Thai Noodles
• 1 head organic broccoli or broccolini, cut into bite-size pieces
• 1 cup organic snap peas
• 3 Tbsp. Simple Truth Olive Oil
• 1 yellow onion, sliced
• 1 clove garlic, sliced
• 1/2″ piece fresh ginger, diced
• 1 tsp. Redmond Real Salt Garlic Salt
• 1/2 tsp. Simply Organic Black Pepper
• 1 tsp. red chili flakes
• 3 Tbsp. red curry paste
• 1 can (13.5 oz.) coconut milk
• 2 cups vegetable stock 
• 2 Tbsp. MCT oil
• 1 fresh organic lime, cut in half
• 1 cup organic bean sprouts
• 1 small green chili, sliced
• 1/4 cup fresh organic basil

Instructions:

1. In a frying pan over heat, melt MCT oil. Stir fry mushrooms, liquid aminos, garlic salt, parsley, ginger, and cayenne pepper until mushrooms begin to soften.
2. In a large pot, bring vegetable broth, noodles, and red curry paste to a boil.
3. Lower heat to medium-low, add the mushroom mixture, and cook for 3-4 minutes until noodles are soft.
4. Add salt, pepper, and garnishes (lime, bean sprouts, green chili, basil) to taste before serving.