This vegan Thai Green curry soup is a healthy, hearty, as well as super quick repast that's made from scratch inwards solely fifteen minutes!
1 teaspoon olive oil
1 teaspoon freshly grated ginger
2 cloves garlic, minced
4 cups vegetable broth (or a combo of veg broth + water)
2 heaping tablespoons Thai dark-green curry paste
1 (13.5 ounce) tin full-fat kokosnoot milk
3.5 ounces vermicelli noodles
Handful of basil, chopped
Small handful of cilantro, chopped
1 tablespoon chives, chopped (or run scallions)
Salt & pepper, to taste
Lime wedges for serving
- Add olive stone oil to a soup pot on medium-high heat.
- Add the ginger as well as garlic. Cook until fragrant (about thirty seconds).
- Visit 15 Minutes Thai Green Curry Soup @ saltandlavender.com for sum instructions.