1/2 Tablespoon olive oil
1 yellow onion, peeled and chopped
3 bell peppers (red, yellow, orange — any color combo), chopped
2 cloves garlic, minced
1 Tablespoon curry powder
1/2 teaspoon cayenne pepper
2 (13.5-ounce) cans light coconut milk
4–5 cups vegetable broth, low sodium (*or thai coconut broth)
2 cups shredded rotisserie chicken or 2 cups cubed tofu
1/3 cup fresh cilantro, chopped, plus for garnish
1 8-ounce packages rice stick noodles
Optional toppings: fresh lime wedges, crushed peanuts, siracha
Place a large soup pot over medium heat. Add olive oil and warm 1–2 minutes. Add onion and bell peppers and cook until tender, about 6 to 8 minutes. Add garlic and stir until fragrant, about 1 minute. Add curry powder and cayenne and stir until well combined. Add coconut milk and broth and bring to a boil. Add rice stick noodles and continue to boil for 3 minutes. Lower heat to medium and add shredded chicken or tofu and cilantro, and cook until warm. Continue to add broth until a soupy, desired consistency. Garnish with cilantro and serve with optional toppings. *This soup contains less than 600 mg sodium per cup; less than 300 mg sodium per half-cup.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.