Deliciously spicy Thai Noodle Soup with lots of fresh veggies & coconut milk. Warming, aromatic & full of vitamins. Vegan & gluten-free as well.
Put the vermicelli in a pot and cover them with boiling water. Leave for 5 minutes. Drain, rinse with cold water, place in a bowl and set aside.
While the vermicelli are simmering, heat the coconut oil in a saucepan over medium heat, add the onion and curry paste and sauté for a few minutes, until the onions soften and the curry paste starts to get fragrant.
Pour in the coconut milk and water, add the mushrooms & spices and let cook for 5 minutes.
Add paprika & zucchini and simmer for another 5 minutes. Give it a taste, adjust seasoning, if necessary and you're done!
Divide the vermicelli into 2 bowls and add your curry soup. Garnish with chopped roasted peanuts, fresh coriander & fresh chili.
If the servings are too big, you can easily warm up the left over soup the next day. 🙂
*My curry paste is pretty hot and rich. Depending on the paste, the required amount may vary. Also make sure that only spices & herbs are included and no unnecessary additives such as sugar, coloring or glutamate.
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚