Ingredients
3 Tablespoons Coconut oil
2 Shallots, chopped
6 Cloves Garlic, chopped
1 teaspoon Ginger, grated
12 Ounces Baby potatoes, halved if they are large
1 Tablespoon Thai red curry paste, vegan
4 Cups Vegetable broth
1 Can(15oz.) Coconut cream or full fat coconut milk
1 Tablespoon Agave syrup
2 teaspoons Soy sauce or gluten free Tamari
1 Yellow squash, sliced
1 Zucchini, sliced
6 Ounces Vermicelli, soaked according to package directions
Salt and Pepper to taste
Fried garlic(optional)*
Instructions
Heat the oil in a large soup pot on medium high.
Add the shallots, garlic and ginger. Sauté, reducing heat as needed until the shallots are translucent, about 2-3 minutes.
Add the baby potatoes, season with a pinch of salt and sauté for about 5 minutes to begin to cook them.
Then add the curry paste and stir to combine, simmer for 1-2 minutes.
Pour the vegetable broth into the pot and stir to combine everything. Bring to a simmer, reduce heat to medium low and simmer the potatoes for 10-15 minutes or until the potatoes are tender.
Then, add the squash and zucchini. Simmer for just another 1-3 minutes to cook the squash and zucchini, but you still want it to be crisp.
Taste and adjust seasonings, adding salt and pepper if needed.
Serve by adding the soaked vermicelli to bowls, then adding the soup on top and stirring around. Then put fried garlic on top if desired. Serve immediately.
*To make fried garlic, slice 10-12 cloves thin and fry for 15-30 seconds in hot oil until golden brown.
