In a large pot, over medium heat, add olive oil and sauté your onions, garlic and ginger until onions are translucent
Add in red curry paste and coconut milk and stir until combined. Then add bell peppers, vegetable broth and lime juice. Bring to a boil then reduce to a simmer. Add in rice noodles, fish sauce and brown sugar
Once noodles are tender, add in bok choy and frozen green beans and continue to cook for another 5 minutes
Serve soup and add salt & pepper to taste. Garnish with fresh cilantro, basil and green onions. Enjoy!
Ingredients
1 tablespoon Urban Meadow® olive oil
3 garlic cloves, minced
1 onion, diced
1 tablespoon freshly grated ginger
3 tablespoons red curry paste
2 (13.5-ounce) cans coconut milk
2 red bell pepper, diced
2 tablespoons freshly squeezed lime juice
2 cups Urban Meadow® frozen green beans
2 heads baby bok choy
6 cups Urban Meadow® vegetable broth
1 (8-ounce) package rice noodles
1 tablespoon fish sauce
2 teaspoons Urban Meadow® brown sugar
3 green onions, thinly sliced
1/2 cup fresh cilantro leaves, chopped
1/4 cup fresh basil leaves, chopped
A sprinkle of Urban Meadow® salt & black pepper, to taste
