Red Curry Noodle Soup (Gluten-Free)

Servings: 4

Ingredients:

• 1 box Explore Cuisine Brown Rice Pad Thai Noodles
• 1 head organic broccoli or broccolini, cut into bite-size pieces
• 1 cup organic snap peas
• 3 Tbsp. Simple Truth Olive Oil
• 1 yellow onion, sliced
• 1 clove garlic, sliced
• 1/2″ piece fresh ginger, diced
• 1 tsp. Redmond Real Salt Garlic Salt
• 1/2 tsp. Simply Organic Black Pepper
• 1 tsp. red chili flakes
• 3 Tbsp. red curry paste
• 1 can (13.5 oz.) coconut milk
• 2 cups vegetable stock 
• 2 Tbsp. MCT oil
• 1 fresh organic lime, cut in half
• 1 cup organic bean sprouts
• 1 small green chili, sliced
• 1/4 cup fresh organic basil

 Instructions:

1. In frying pan over heat, melt coconut oil. Stir fry mushrooms, liquid aminos, garlic salt, parsley, ginger and cayenne pepper until mushrooms begin to soften.
2. In large pot, bring vegetable broth, noodles and curry paste to a boil. Lower heat to medium-low, add mushroom mixture and cook for 3-4 minutes, until noodles are soft.
3. Add salt, pepper and garnishes to taste