My friend Jess always orders soup on a hot summer day, swearing that it cools her down. We should all be a little more like Jess, so in August, while we enjoy the last hot and humid days of the season, let’s put her theory to the test with this flavorful dish.
Even if it doesn’t do the trick to cool you down, it’s guaranteed to do a great job of using up summer’s prolific produce, like tomatoes, peppers and cilantro.
This is also the perfect thing to make if you or someone in your family catches one of the viruses that have been circulating, like a summer cold or stomach bug. It’s hydrating, nourishing and wakes up taste buds with slightly spicy curry, lime juice and delicious, nutrient-dense veggies.
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- Large stock pot
- 2 tsp Olive oil
- ½ mild yellow onion, finely chopped
- 1 red bell pepper, chopped
- 4 Roma tomatoes or 12 cherry tomatoes, coarsely chopped
- 1 carrot, peeled and chopped
- 2 cups button or shiitake mushrooms, cleaned and chopped
- 2 cups baby bok choy, rinsed, dried and chopped
- 2 tsp yellow curry powder
- 2 cups vegetable broth
- 1 can full-fat coconut milk
- 2 tbsp fresh-squeezed lime juice
- 1 package wide, flat rice noodles
- ¼ cup fresh cilantro, chopped
- salt and pepper to taste
- Prepare the rice noodles per the package instructions.
- While the noodles are cooking, heat olive oil in large stock pot over medium-high heat.
- Add onion and garlic and cook until fragrant.
- Add red pepper, tomatoes, carrot, mushrooms and bok choy and cook until vegetables are soft.
- Add curry powder and stir until vegetables are coated.
- Carefully pour in vegetable broth, coconut milk and lime juice; stir to combine.
- Allow to simmer for about 10 minutes so flavors meld.
- Season to taste with salt and pepper.
- Portion cooked rice noodles into bowls, top with soup and garnish with cilantro.