Thai Red Curry Noodle Soup

8 Oz Brown Rice Noodle
4 Quart Water

Bring water to boil, add noodles and boil for 5 minutes. Drain and rinse under cold water, keep it aside.

1 Tbsp Coconut Oil
1 lb Stir Fry Blend, Frozen

Heat oil in a pan, add frozen vegetables, saute for 5 minutes in medium flame.

3 Tbsp Vegan Red Thai Curry Paste
2 Tsp Salt
1/2 Tsp Black Pepper Powder

Add curry paste, salt, black pepper powder and mix well.

3 Cups Water

Add water and cook for 5 minutes.

13.5 Oz Coconut Milk
Cooked Noodles

Add cooked noodles, coconut milk and cook for 5 minutes in medium heat.

Note: I prepared it the day before and we had the soup for dinner the next day. The noodles absorbed all the liquids. I added 1 more Tbsp of Red Curry Paste, 1 Tsp Salt, 1 Tsp Black Pepper Powder and 2 Cups water and heated the soup.

2 Tbsp Coriander Leaves, Chopped

Garnish with cilantro leaves.

Taste Note: Tastes GOOD. But didn't feel like Thai Soup though.
Serves: 4
Yields: 8 Cups
Source: amuse-your-bouche
Note: This time, i used 1 lb frozen vegetables, next time, I am planning to use fresh vegetables, mix of snowpeas, onion, beansprouts, napa cabbage, carrot, mushroom, broccoli total 1 and 1/2 to 2 cups