Vegan Thai Noodle Soup with Sweet Potato and Spinach

Ingredients

• 8 oz Rice Noodles
• 1 large Sweet Potato
• 5 oz Spinach
• 6 cups Vegetable Broth
• 1 can Coconut Milk
• 1-2 tbsp Red Curry Paste
• 2 tbsp Lime Juice
• 2 tbsp Coconut Aminos
• 1 tbsp Ginger (Grated)
• 2 cloves Garlic
• 1/4 cup Cilantro (for garnish)

Instructions

1. 1Cook the 8 oz of rice noodles until they are tender, following the instructions on their packaging. Once cooked, drain them and set them aside.
2. 2Peel the 1 large sweet potato and cut it into 1-inch cubes. Mince the 2 cloves of garlic and grate the 1 tbsp of ginger.
3. 3In a large pot, combine the 6 cups of vegetable broth and the 1 can of coconut milk. Heat this mixture over medium heat until it is warm, about 5 minutes.
4. 4Add the 1-2 tbsp of red curry paste, the grated 1 tbsp of ginger, and the minced 2 cloves of garlic to the pot. Stir everything together and let it simmer gently for 5 minutes.
5. 5Add the cubed 1 large sweet potato to the pot. Cover the pot and let it cook until the sweet potato is easily pierced with a fork, which should take about 10 to 15 minutes.
6. 6Stir in the 5 oz of spinach. Cook for about 2 minutes, or until the spinach has wilted down into the broth.
7. 7Add the cooked 8 oz of rice noodles, the 2 tbsp of lime juice, and the 2 tbsp of coconut aminos to the pot. Stir gently to combine everything.
8. 8Serve the soup hot, garnished with the 1/4 cup of fresh cilantro.

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