Coconut Curry Rice Noodle Soup
Cayenne, curry, turmeric and ginger are four of my most favorite spices to cook with. Their health and beauty promoting benefits are endless! Cayenne has been stated as “the one” spice to master because it’s healing properties are so incredibly powerful. It naturally increases the body’s metabolic rate, breaks down mucus and rids the body of pathogens and toxins. If you’re looking to lose weight, cleanse or kill off candida this is your go to spice. Curry, turmeric and ginger are also just amazing, improved digestion, soothing inflammation and increased mental alertness is just the beginning with these three. Enjoy the warmth of this soup on a cold winter day and know that your body is healing in so many ways.
My girlfriend and I made this recipe from scratch over the weekend, feel free to add, adjust, or remove anything to your liking.
Cook time: 20 min
1/2 yellow onion (diced)
1 carrot (chopped)
1 1/2 cup frozen peas
1 broccoli head (cut into florets)
1 cup green beans (cut into 1 inch pieces)
3/4 cup canned coconut milk
4 cups of water
1 tsp fresh ginger
1 tsp cayenne
1 tsp curry
1 tsp turmeric
4 tbsp nutritional yeast
1 tsp (or 1 cube) yeast free vegetable stock
1/2 small can of tomato paste (approximately 2 tbsp) watered down with 1 cup of water
1 tbsp brags soy sauce
1 small package of rice noodles
salt & pepper to taste
topped with green onions
Step 1) Sauté onions and carrots on med-high heat with coconut oil for approximately 5 min. Add carrots, broccoli, frozen peas, green beans and turn heat down to med-low heat. Cook for another 5 minutes.
Step 2) Add coconut milk, water, seasonings and watered down tomato paste.
Step 3) Cook rice noodles in separate pot and let veggies and broth simmer on lowest heat setting.
Step 4) Strain noodles from water and add into veggies and broth, add brags and top with green onions