Serves 10

Aromatics:

1 Tbsp. Coconut oil
1 medium yellow onion, diced
1 Tbsp. Curry powder
2 Tbsp. Red curry paste
1/2 tsp. turmeric
3 garlic cloves, minced
1 Tbsp. Fresh ginger, minced
1/2 Tbsp. fresh lemongrass paste (or half a stalk)

Veggies:

1 small carrot, thinly peeled and chopped in half
1 red bell pepper, diced
10 oz. fresh white mushrooms, sliced
6 small Bok choy

Broth:

8 cups vegetable broth (I used my homemade broth!)
2 14 oz. canned full-fat coconut milk
3 Tbsp. brown sugar
1 Tbsp. Worchestershire sauce
1 Tbsp. Soy sauce
1/2 tsp. crushed red pepper
1/2 Tbsp. miso paste
4 ounces, weight Rice Noodles (If they’re hard to find, buy a box of pad thai and only use the noodles)
2 limes, juiced
Handful of fresh spinach
1/2 cup fresh cilantro, chopped
2 green onions, thinly sliced

In a very large soup pot, heat the coconut oil over medium flame. Add the rest of the aromatic ingredients and saute until the onions begin to brown, about 5 minutes.

Meanwhile chop up the veggies. Add the veggie ingredients to the pot and saute until the carrots begin to soften, about 8-10 minutes.

Next, add in all the broth ingredients, except for the miso paste. In a small cup, add about 1/2 cup of the warm broth and stir in the miso paste, until dissolved. Now, add to the pot and stir to combine.

Prepare noodles according to instructions on the box. Rinse with cold water and set to the side.

Turn the heat up to medium-high and allow to cook for another 5 minutes, but do not allow it to boil. Once thoroughly heated, turn to low and add the conclusion ingredients. Let stand 5 minutes.

To serve place, the rice noodles in the bottom of your bowl then pour the curry soup and veggies over the top and enjoy!