Thai Red Curry Noodle Soup

I know the weather is really warm in much of the country. Here in Florida it's been in the high 80's, but I still love a bowl of soup. I saw this recipe over at Amuse Your Bouche and decided to tweak it and add some seitan for protein. I really enjoyed it but it could have been spicier for my taste.

1 tablespoon coconut oil

3 small carrots, sliced thin

4 ounces fresh snow peas, trimmed and cut in half

1/2 sweet onion, chunked

1 can bamboo shoots, drained

3 tablespoons sp red Thai curry paste (make sure it’s veggie!)

1 can coconut milk

4 ounces angel hair pasta, broken into 1-inch pieces

Salt

Black pepper

1 can water (use the can the coconut milk was in)

1 (8 ounce) package cubed seitan

2 tablespoons fresh cilantro, chopped

Heat the oil in a pot, and stir-fry the fresh vegetables for around 5 minutes – you want them to be slightly softened, but still with a nice bit of crunch.

Add the bamboo shoots and seitan and cook for another minute.

Add the curry paste and mix well (I used 3 tablespoons but if your paste is particularly spicy, or if you just like a milder curry, you might prefer to only use 2).

Add the coconut milk, 1 can of water and the broken noodles, and season to taste. Cook over a medium heat for a few more minutes, simmering very gently, until the curry is hot.

Stir in the chopped coriander, and serve.

Enjoy!