Over the past few weeks, everyone in Colorado has been complaining about how unseasonably warm it has been this winter. All we have wished and hoped for is snow – lots of it. We have longed to ski, and sit under a blanket to watch TV, and eat warm soup. And obviously, we really want to break out our heavy sweaters, hats, and mittens. This week, our winter weather wishes were finally granted. It’s finally cold and snowy, and it’s pretty wonderful – mostly because I get to cook winter meals.
Is there anything better than a hot meal after coming home from a snowy drive home from work? I think not. It doesn’t get much more soothing than this body-warming Thai red curry noodle soup with veggies. It’s jam-packed with tender noodles and immune-boosting veggies in a fragrant curry broth, making it ideal for blustery days like today that have, thankfully, finally arrived for winter.
2 Tbsp. avocado oil
2 cloves of garlic, minced
1 inch knob of ginger, peeled and minced
2 Tbsp. red curry paste
1 large sweet potato, peeled and cubed
2 c. cabbage, shredded
6 cups chicken or vegetable broth
1 15 oz. can of coconut milk
7 oz. rice noodles
2 Tbsp. fish sauce or vegan fish sauce
2 tsp. brown sugar
Salt to taste
Green onions, sliced
Cook the noodles according to package directions. Drain and rinse them, and set aside.
Heat the avocado oil in a large soup pot over medium high heat. Add the curry paste, garlic, and ginger and cook for about 1 minute, or until fragrant. Add the sweet potato cubes and broth. Bring to a boil, reduce heat to medium low and simmer for 7-8 minutes. Add the cabbage and continue to cook for another 2 minutes, or until the sweet potatoes are fork tender. Add the coconut milk, fish sauce, and brown sugar. Stir to combine and heat through. Add salt.
Top with green onions, cilantro, lime juice, and sriracha sauce.