Warm & Spicy Thai Soup

Hot, Spicey Thai Noodle Soup

2 cartons low sodium organic vegetable broth (or make your own!) 

2 cans coconut milk, full fat

3/4 quart water  

4 oz red curry paste (make sure the ingredients are decent. No added colors!) 

1 small red onion

4-5 large garlic gloves  

1 pack of rice noodles, the kind in the Asian section  

8-12 crimini mushrooms  

2 stalks lemongrass  

2 inches fresh garlic root

2 fresh jalapeños

1 bunch cilantro  

4-6 limes  

Green scallions  

To make: 

In large soup pot, combine the chopped garlic, lemongrass, onion and ginger in a splash of coconut or olive oil. Lightly sauté. Add all the veggie broth, coconut milk, and water. Add the red curry paste. Simmer and while it's simmering, chop the mushrooms and 1 of the jalapeños. Add the jalapeño and mushrooms. Simmer longer. Taste test to see if you need more ginger/garlic or curry or flavor. Add the rice noodles (you might need to break or cut them so they aren't super long). Simmer all together for about 30 more minutes on low heat so all the flavors can mix. Serve into serving bowls and top with fresh chopped cilantro, fresh chopped jalapeño and fresh chopped scallions. Squeeze the juice of 1/2-1 lime into each bowl. Salt and pepper as necessary. Enjoy!