Coconut Curry Noodle Soup

I found this recipe online a while back and wanted to make it vegan. I am so glad I did, this soup is amazing!!! You probably have most or all the ingredients on hand. If it cool or cold where you are do yourself a favor and get to cooking. I cannot wait to make this again!!! Serves 6.

• 3 tablespoon oil
• 6 garlic cloves, chopped
• 2 tablespoons fresh ginger, grated
• 5 tablespoons Thai red curry paste
• 1 package Gardein Teriyaki Chick'n Strips (toss the sauce packet in the freezer for some other time), cut each piece into 4 equal size pieces
• 8 cups broth (I used No Chicken- Chicken Bouillon made according to package directions)
• 3 tablespoons Bragg's liquid aminos
• 1 can coconut milk
• 12 ounces dried thin spaghetti noodles, broken into 1-1/2" lengths
• 1 lime, juced
• Garnish: sliced red onion, cilantro

In a large soup pot over medium heat, add the oil, garlic, ginger and Thai red curry paste. Stir well and cook about 5 minutes. Add chicken and stir until it's defrosted.

Add broth, liquid aminos and coconut milk.

Bring to a slow boil and add the noodles. Cook according to package directions for noodles to get done.

Serve with garnishes and enjoy!