Shelly and Rebecca kicked off the show this morning in the kitchen with an easy recipe for coconut curry soup, perfect for this colder weather. See how Rebecca makes this staple in her family and let us know if you try it at home.

Coconut Curry Soup

Ingredients:

• Onion
• Mushrooms
• Bell Peppers
• Carrots
• Garlic
• Protein of Choice (pork, shrimp, or chicken is best)
• Rice Noodles
• Coconut Oil and Coconut Milk
• Chicken Broth
• Red Curry Paste
• Fresh Basil
• Lime
• Salt and Pepper
• Brown Sugar

Bring 4 or so cups of water to a boil.

Add rice noodles and cook 5 min. Set aside.

Chop all veggies and sauté in coconut oil.

Add protein, season with salt and pepper. Add 1 teaspoon red curry paste.

Cook until veggies are tender and protein is cooked well through.

Add more red curry paste (to desired spice level)

Add pinch of brown sugar

Add one can or coconut milk (two if for a larger group)

Add one box of broth

Add fresh basil

Let simmer for :20-:30 min.

Ladle soup over cooked noodles and serve with lime juice.