Red Curry Soup

Ingredients:

• 2 teaspoons brown sugar
• 1 tablespoon vegan fish sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 6 cups vegan chicken broth
• 113.5-ounce can coconut milk
• 3 tablespoons red curry paste
• 2 tablespoons freshly squeezed lime juice
• 3 green onions, thinly sliced
• ¼ cup chopped fresh basil leaves
• 1 tablespoon freshly grated ginger
• ½ cup chopped fresh cilantro leaves
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• Explore Cuisine Black Bean Spaghetti

Instructions:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat.
2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Stir in red curry paste and ginger until fragrant, about 1 minute.
4. Stir in vegan chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
5. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
6. Stir in rice noodles, vegan fish sauce and brown sugar until noodles are tender, about 5 minutes.
7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
8. Serve immediately.