Thai Vegetable Soup with Udon Noodles

This yummy soup is very similar to my Lemon Grass Coconut Soup recipe but with out the lemon grass plus a few more veggies. It is a pretty simple and delicious dish to just throw together. You can even toss it all in the crockpot and let it cook on low while you are at work, just add in the cooked noodles when you get home and serve. 

Ingredients
Makes 4-6 servings

1/2 tbs olive oil
3 garlic cloves, minced
2 tsp fresh ground ginger
1 celery stalk, chopped
1 cup snow peas
2 cups broccoli florets
1 cup bell peppers, sliced
1 1/2 cups mushrooms, sliced

1/4 cup cilantro, chopped 
1/8 cup basil, chopped

2 cans of coconut milk (or 1 cup broth + 1 can coconut milk)
2 tbs red curry paste

1 lime, juiced
2 tbs soy sauce

In a large pot, bring the oil to a medium heat and saute the garlic, celery and ginger for 3 minutes. Add in the snow peas, broccoli, mushrooms and bell peppers and cook for 5-7 minutes or until vegetables start to soften. 

In a large bowl mix 1/4 cup of the coconut milk with the curry paste until smooth then add in the rest of the coconut milk, lime juice, soy sauce, cilantro and basil. Stir well and pour into the veggies. Cover and cook on low for 15-20 minutes. Cook the udon noodles while the soup is cooking, drain and add to the soup. Serve warm. Enjoy!

**I like to top my soup with a little siracha for some extra heat.