A Thai inspired vegetable soup with rice noodles in a rich coconut curry broth.
Wash and dice portabella mushrooms and red bell peppers (or other veggies - 2 1/2 cups) into small bite-sized pieces.
Saute the mushrooms and peppers in some 1 tbsp of oil for about 2 minutes.
Add 1 clove of minced garlic and 1 tsp of salt and continue to cook for about 3 more minutes until the juices of the veggies release and they are tender.
Add 1 can of coconut milk and 1-2 tbsp of curry paste, 4 cups of water, and an additional teaspoon of salt to the soup and stir well.
Turn the heat to low and add 7 oz of rice noodles to the soup.
Continue to cook until the noodles are soft. - This time will vary depending on the type and size of noodles you use.
Add 1 tbsp of fresh chopped lemongrass. (optional)
Tips for a great coconut curry:
How to make coconut curry soup in the crockpot: