Mix N’ Match Curry Soup

Servings: 4-6
Prep Time: 10 minutes
Cooking Time: 20 minutes

1 yellow onion, diced
4 garlic cloves, minced or grated on a microplane (about 1 Tbs minced)
1 Tbs minced fresh ginger
3 Tbs red or green curry paste (Thai Kitchen Brand)
1 can full-fat coconut milk
2 cups chicken bone broth or vegetable broth
2 cups vegetables of choice in bite-size pieces (broccoli, cauliflower, carrots, zucchini, sweet potatoes)
1-2 cups starch or noodles of choice (cooked brown rice, cooked quinoa, garbanzo beans, cooked rice noodles, vermicelli, zucchini noodles)
Optional added protein of choice (cooked shredded chicken, cooked shrimp, cooked and flaked salmon or white fish)
2 Tbs lime juice (about 1 lime)
1 Tbs coconut aminos
1 tsp fish sauce (Red boat brand)
1 Tbs coconut oil
Red chili pepper or Paleo-friendly hot sauce to garnish

Heat a large stockpot over medium-low heat.
Add the coconut oil and let heat for 1 minute.
Add the diced onion and cook until translucent 3-4 minutes on low heat.
Add garlic and ginger and cook 30 seconds or until fragrant (turning heat down or adding a splash of broth to prevent burning).
Add the curry paste and cook 1 minute until fragrant.
Add the coconut milk and broth and bring to a gentle simmer.
Add the vegetables and let cook until tender-crisp (cook time will depend on what vegetables you choose, but likely around 5-8 minutes).
Turn off the heat and taste test the broth, adding more lime for acid, coconut aminos for sweet and umami, or fish sauce for salt.
Stir in starch and protein of choice (or ladle soup on top).
Garnish with some red chili flakes or dash of Paleo-friendly hot sauce.