Ginger Chickn Noodle Soup
Ingredients
- 1 tablespoon coconut oil
- 1 small purple onion
- 3 cloves garlic chopped
- 4 stalks celery diced
- 2 tablespoons shredded ginger
- 1 red pepper diced
- 1 yellow pepper diced
- 5 cups veggie broth
- 1 can coconut milk
- 1 tablespoon green curry paste optional
- 4 ounces soba noodles uncooked
- 1 1/2 teaspoon salt
- 1 1/2 cups fresh corn about 4 ears fresh corn will yield the right amount
- 1/2 cup fresh basil and/or cilantro chopped
- 1/2 cup scallions diced
- 1 small pouch Gardein Chick'n strips or Quorn chick'n tenders, but they aren't vegan
- 1 cup shelled edamame
Instructions
- In a large pot, melt the coocnut oil over medium-high heat.
- Toss the purple onion and garlic into the coconut oil. Cook for 1 minute, then add the celery and ginger. Cook and additional 1 minute or so, then add the peppers, curry paste, veggie broth and coconut milk.
- Bring to a boil. Add the soba noodles and salt. Cook for 6-7 minutes, or until the noodles are softened.
- Remove from heat and toss in the corn, basil, scallions, chick'n strips and edamame. Stir and serve immediately.
- Enjoy!