Gluten-Free, Vegan, Serves 6

• 8 oz gluten-free rice noodles
• 2 tbsp coconut oil
• 1 red onion, chopped
• 4 cloves garlic, minced
• 2 tbsp grated ginger
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cups chopped mushrooms
• 2 tbsp Thai red curry paste
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 tbsp tamari sauce
• 1 tbsp maple syrup
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro and lime wedges, for garnish

Directions:

Cook the rice noodles according to the package instructions. Drain and set aside. In a large pot, heat the coconut oil over medium heat. Add the chopped red onion and cook until softened about 5 minutes. Add the minced garlic, grated ginger, chopped red and yellow bell peppers, and chopped mushrooms. Cook for 5-7 minutes, or until the vegetables are tender.

Add the Thai red curry paste and stir to combine. Pour in the full-fat coconut milk and vegetable broth. Bring the soup to a simmer. Add the tamari sauce, maple syrup, and lime juice. Stir to combine. Season the soup with salt and pepper to taste. Add the cooked rice noodles to the pot and stir to combine. Serve the soup in bowls, garnished with fresh cilantro and lime wedges.