I created this soup to use up leftover veggies and noodles I had on hand from Vietnamese Noodle Bowls.
-1 Tbsp canola oil
-1 onion, sliced
-6 c chicken or vegetable broth
-1 can coconut milk
-4 Tbsp red curry paste
-3 Tbsp brown sugar
-2 Tbsp fish sauce or soy sauce
-1 red pepper, cut into large chunks
-1 pack mushrooms, sliced
-6 oz spinach
-juice of 1 lime
-1 pack rice noodles, cooked to package directions
-cilantro for garnish
Heat oil in medium pot, over medium heat. Add onion, saute until soft, stirring intermittently (about 5 minutes). Add broth, coconut milk, curry paste, brown sugar, and fish/ soy sauce. Stir until well mixed. Add bell pepper and mushrooms. Simmer soup until pepper and mushrooms are tender, about 10 minutes. Add spinach, cook until wilted. Remove from heat, and stir in lime juice. Pile noodles in a serving bowl and then ladle broth/ vegetable mixture on top. Garnish with cilantro and enjoy.
