Learn a new weeknight staple with Licensed Nutritionist Caitlin Self, MS, CNS, LDN.

This easy, flavor-packed soup is ready in no time at all and is completely vegetarian and vegan! Please have all vegetables clean and ready for prep at the start of the class. You’re welcome to prep the vegetables ahead of time if that makes you more comfortable.
(Feel free to add chicken if desired.)

a) Thai Red Curry Coconut Soup

4 servings (8 oz) “Pad Thai” rice noodles / brown rice noodles  (usually 1 box)
1 Tablespoon coconut oil (or other oil)
1 large red bell pepper
1 large carrot
8 ounces shiitake mushrooms
(you can change the above veggies if desired – just use about 3 cups vegetables)
1 Tablespoon grated fresh ginger
2 Tablespoons red Thai curry paste
1 can coconut milk (about 1.5 cups)
1 can chickpeas (about 1.5 cups cooked), drained and rinsed
1/4 teaspoon salt
1 lime
optional garnish: cilantro
Equipment: large skillet or wok, sharp knife and cutting board, optional – garlic grater, veggie spiralizer

Instructions
Soften rice noodles according to package directions. (Usually place rice noodles in a shallow dish and cover with boiling water. Soak for 5 minutes, testing to ensure they’re done, then drain immediately and rinse with cold water.) Set aside.
Prepare vegetables: slice the carrots and bell peppers into thin, julienne slices. Remove the bottom ¼ inch of the shitake mushrooms and slice caps and soft part of stem into 1/8th inch slices.
Sauté vegetables in coconut oil for about 5 minutes, or until slightly soft. Add ginger, thai curry paste, coconut milk, drained chickpeas, and salt. Stir well.
Bring to a boil and reduce to a simmer. Simmer for about 15 minutes.
When ready to serve, divide the rice noodles among 4 bowls and top with the soup. Serve with lime wedges and cilantro, if you’ve got it!