Thai Coconut Noodle Soup

Serves 3-4 | Prep time: 5 minutes | Cook time: 15 minutes

• 2 teaspoons avocado oil
• 1 cup chopped red bell pepper
• 4 teaspoons minced peeled fresh ginger
• 4 garlic cloves, minced
• 1 (5-inch) stalk lemongrass, halved lengthwise
• 2 teaspoons red curry paste
• 2 cups chicken or vegetable broth
• 1 1/2 cups coconut milk
• 4 teaspoons fish sauce
• 1 teaspoon sugar
• 1 1/2 servings Kaslo Sourdough Millet Pasta
• 1/2 cup green onion strips
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt or more to taste

1. Dice the peppers, and mince garlic and ginger. Slice the lemongrass length-wise and put aside.
2. Heat a medium-sized pot over medium heat and add the avocado oil.
3. Add the red bell pepper, ginger, garlic, and lemongrass stalk, cook 3 minutes, stirring occasionally.
4. Add the red Thai curry paste and cook for 1 minute.
5. Add chicken stock, coconut milk, fish sauce, and sugar and bring to a simmer.
6. Reduce heat to low and simmer for 10 minutes. Discard lemongrass.
7. Turn off the heat and add the millet Kaslo Sourdough Pasta; let sit for 4 minutes.
8. Top with onions, cilantro, and lime juice.

Serve and enjoy!

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