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- Makes 8 cups
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Lots of noodles, crisp-tender veggies, and nicely spiced broth combine for a springtime pleaser. For less spice, use less curry paste and skip the chile pepper.
- 8 oz. dried pad Thai brown rice noodles, broken into 2-inch pieces
- 2 cups low-sodium vegetable broth
- 2 tablespoons red curry paste
- 6 cloves garlic, minced
- 1 tablespoon finely chopped fresh lemongrass
- 2 teaspoons grated fresh ginger
- 1 large red bell pepper, chopped (1 cup)
- 1 cup bias-sliced fresh snow pea pods
- 2 carrots, cut or shredded into thin bite-size strips (1 cup)
- 2 cups unsweetened coconut milk beverage
- Sea salt, to taste
- ¼ cup thinly sliced fresh basil leaves
- ¼ cup fresh cilantro leaves
- ½ onion, very thinly sliced (¼ cup)
- 1 fresh Fresno, jalapeño, or serrano chile pepper, thinly sliced (optional)
- 1 lime, cut into 4 wedges
- Cook noodles according to package directions; drain.
- Meanwhile, in a 4-qt. Dutch oven combine broth, curry paste, garlic, lemongrass, and ginger. Bring to boiling; reduce heat. Simmer 5 minutes.
- Stir in bell pepper, pea pods, and carrots. Return to boiling; reduce heat. Simmer 5 minutes more. Stir in coconut milk and cooked noodles; heat through. Season with salt.
- Top servings with basil, cilantro, onion, and, if desired, chile pepper. Serve with lime wedges.