vegan thai curry soup

Seriously so simple and the variations are endless!

Base: 2 cans of your favourite coconut milk. Start by using a few spoonfuls of the thick layer of coconut milk in the base of your soup pot. Add a spoonful (or two) of your favourite curry paste (I use red). Whisk until smooth over medium heat. Add the remaining coconut milk and whisk until all is smooth. Add a few stalks of lemongrass and a dozen lime leaves.

Continuing on medium heat, add grated ginger, carrots, thinly sliced leeks and bite size pieces of asparagus and a handful of bean sprouts. Sprinkle in the grated peel of 2 limes and add the juice of 4 freshly squeezed limes. Stir in two cups of water mixed with 1 tsp of your favourite broth base (I use Nutrimax Chicken Soup Base - vegan). Simmer.

Lastly, add your favourite rice noodles (that have been cooked separately). For cilantro lovers, add freshly chopped leaves and stems to taste.

The variations to this recipe are endless. Other ingredients I have added: chopped zucchini, green onions, spinach leaves, Swiss chard, bok choy, garbanzo beans, edamame beans. You may prefer rice over noodles. You may want to throw in chicken for added protein.