Red Curry Noodle Soup

This Thai Red Curry Noodle Soup is creamy, comforting and packed with beautiful fresh veggies. It’s naturally vegan, gluten free, and ready to eat in 30 minutes flat!

2 tbsp olive oil
1 small yellow onion, roughly chopped
1 cup baby carrots, chopped in half
1 green (or red) bell pepper, thinly sliced
½ cup snow peas
3-4 tbsp red curry paste
1 can lite coconut milk
4 cups vegetable broth
thin brown rice noodles
squeeze of half a lime
garnish: ½ cup green onion, cilantro leaves

View the full recipe at pumpkin & peanut butter →