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Coconut Curry Soup over Vermicelli Rice Noodles

Kacey
  • 35 minutes
  • Serves 4 to 6

INGREDIENTS

3

Baby bok choy

10

Basil leaves left on stalks

2

Carrots

1

Green pepper

1

Zucchini, medium-sized

1 400 milliliter can

Coconut milk, unsweetened

3 tbsp

Massaman curry paste or hot curry paste

2 cups

Vegetable broth

1 tbsp

Soy sauce

250 g

Vermicelli whole grain rice noodles

1

Pepper, orange

1

Red pepper

1

Salt and pepper

2 tbsp

Coconut oil