I love Thai food. The spicy curries. The coconut infused broths. The tangy lime. It is a celebration of flavors dancing in harmony.
This soup was inspired by the noodle soups at Republic, a Thai noodle restaurant in Union Square, New York City. It is a breeze to make and it’s ready in no time. It is filled with good for you vegetables. If you love Thai food, be prepared to be blown away!
Use any noodles you like, I used thin brown rice noodles.
Put all the following ingredients in a large pot:
1/2 package of noodles
1/4 red cabbage, sliced
1/4 green cabbage sliced
2 cups chopped kale
3 stalks of celery, sliced
2 carrots, chopped
3 cloves of garlic, minced
1 inch piece of fresh ginger, peeled and diced
1 tablespoon of green Thai curry paste
1/2 can of coconut milk
A dash of sesame oil
Salt and pepper to taste
Fill with water, bring to a boil, cover and simmer for 10 minutes.
Add fresh lime juice and chopped cilantro. Turn heat off and let stand for a few minutes before serving.
*Use any vegetables you like in addition or instead of the vegetables listed like mushrooms, zucchini, string beans, watercress, bean sprouts…
*You can add diced chicken or other animal protein to this soup.
*You can skip the noodles if you want a grain free meal.
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