Thai Coconut Curry Soup with Seasonal Vegetables

1. Prepare Rice Vermicelli Noodles

Cook the rice vermicelli noodles in a pot of boiling water according to package instructions until tender. Drain using a colander and set aside.

2. Saute Vegetables and Spices

In a medium pot, heat the coconut oil over medium heat. Add the mixed chopped vegetables, ginger, and garlic, sautéing for 3-5 minutes until fragrant. Stir in the Thai red curry paste and continue to cook until the mixture darkens slightly and begins to stick.

3. Simmer with Coconut Milk and Green Vegetables

Pour the coconut milk into the pot and add the chopped green vegetables, along with enough water to reach desired consistency. Season with kosher salt, and simmer until the vegetables are tender and the snow peas brighten in color.

4. Finish with Lime Juice

Remove the pot from heat. Cut the lime in half and squeeze its juice into the soup, stirring to combine.

5. Serve

Serve the soup hot with cooked rice vermicelli noodles at the bottom of each bowl. Ladle the curry soup over the noodles and garnish with cilantro or basil leaves.