Thai Curry Veggie Noodle Soup - Urban Meadow®

Thai Curry Veggie Noodle Soup - Urban Meadow®

Prep Time

Cook Time

15 minutes

Total Time

15 minutes

Yields

3

Directions

  1. In a large pot, over medium heat, add olive oil and sauté your onions, garlic and ginger until onions are translucent
  2. 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
  3. Once noodles are tender, add in bok choy and frozen green beans and continue to cook for another 5 minutes
  4. Serve soup and add salt & pepper to taste. Garnish with fresh cilantro, basil and green onions. Enjoy!

Ingredients

  • 1 tablespoon ea Urban Meadow® olive oil
  • 3 ea garlic cloves, minced
  • 1 ea onion, diced
  • 1 tablespoon ea freshly grated ginger
  • 3 tablespoons ea red curry paste
  • 2 (13.5-ounce) cans ea coconut milk
  • 2 ea red bell pepper, diced
  • 2 tablespoons ea freshly squeezed lime juice
  • 2 cups ea Urban Meadow® frozen green beans
  • 2 heads ea baby bok choy
  • 6 cups ea Urban Meadow® vegetable broth
  • 1 (8-ounce) package ea rice noodles
  • 1 tablespoon ea fish sauce
  • 2 teaspoons ea Urban Meadow® brown sugar
  • 3 ea green onions, thinly sliced
  • 1/2 cup ea fresh cilantro leaves, chopped
  • 1/4 cup ea fresh basil leaves, chopped
  • A sprinkle of ea Urban Meadow® salt & black pepper, to taste