thai coconut curry soup

this thai coconut curry soup is one of my favorite recipes ever, I wish I had found it earlier this winter because it is a perfect comfort food. plus it's vegan, gluten free, and so so easy.

this is a recipe I found via the daily muse on pinterest, but I modified it to fit what I was craving, and you should too! 

what you'll need: 

2 tbs olive oil
1 yellow onion, diced
2 large carrots, diced
1 bunch of baby bok choi2 garlic cloves, minced3 tsp red curry paste1 can coconut milk1 box (32oz) vegetable stock1 tsp curry powder1/2 tsp fresh minced ginger2 tbsp low sodium soy saucerice noodles1 lime


1 carton of crimini mushrooms
1 small bunch of green onions, diced
sriracha or chili garlic sauce to taste 

1. saute onion in the olive oil over a medium heat until translucent, then add garlic, mushrooms, and carrots,  cover and cook until carrots are almost tender (a few minutes)
2. add in curry paste and mix in until blended in with your veggies
3. stir in coconut milk until curry paste is totally dissolved and then pour in vegetable stock and soy sauce
4. add curry powder, juice of half of the lime, your choice of sriracha or chili sauce (or both!), ginger, baby bok choi, and green onions 
5. cook rice noodles however the package says
6. serve soup over rice noodles and top with fresh green onions, chopped up peanuts/cashews, and slice up the rest of your lime for squeezing into your bowl 

remember to drink plenty of wine while you cook and I usually keep the chili garlic sauce nearby for smothering my personal bowl. enjoy!