THAI COCONUT NOODLE SOUP

4 servings, 30 minutes

INGREDIENTS

• 1 tbsp ghee 1/2 medium fennel bulb, diced, core removed (or sub 1 shallot, chopped)

• 1 cup carrots, chopped

• 1 cup green beans, chopped into small pieces (optional)

• 2 tbsp tamari or braggs liquid aminos (or coconut aminos)

• 1 tbsp fresh ginger, peeled and grated

• 3 finger pinch asafoetida powder

• Zest of 1 whole lemon

• 1 tsp coconut sugar

• 2 cups veggie broth

• 1 13oz can organic coconut milk

• 2 cups chopped kale, stems removed

• 1 8oz package organic rice noodles (or soba noodles)

• Salt & pepper to taste

• Fresh lime wedges for serving

• Fresh cilantro for serving

• Red pepper flakes for serving (optional)

DIRECTIONS

1. Heat ghee in a large pot over medium heat. Add the chopped fennel bulb and saute 3-5 minutes or until translucent. Add carrots, green beans, Braggs, ginger, asafoetida, lemon zest, coconut sugar and saute for 2-3 minutes.

2. Add the veggie broth and coconut milk and bring to a boil. Then, reduce to simmer and allow to simmer covered for about 15-20 mins or until veggies are tender.

3. Stir in the kale and salt and pepper towards the end of cooking.

4. While that is cooking, cook the rice noodles according to package directions.

5. Build your soup bowl by adding the broth with veggies to the bowl, followed by the rice noodles, and topped with fresh lime juice and cilantro.

6. Store the rice noodles and broth separately. Enjoy!

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Notes

• If kapha, substitute soba noodles for the rice noodles and add more cooked veggies!

• Great quick, easy, delicious go-to meal.

• Soups are always best in the colder months but this recipe has balanced warming and cooling qualities so it can be had at any time!