Vegan Spicy Coconut Curry Soup

🥘 Ingredients

• carrots
  12 oz
• coconut milk
  2 unit
• cooking oil
• curry powder
  2 tbsp
• garlic powder
  2 tsp
• lime
  2 unit
• pepper
• pho stock concentrate
  4 unit
• ramen noodles
  9 oz
• salt
• scallions
  4 unit
• spinach
  5 oz
• sweet thai chili sauce
  2 oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• medium pot
• large pot

1. 

   1

   Bring a medium pot of water to a boil. Wash and dry produce.
2. 

   2

   Peel carrots and halve lengthwise, then slice on a diagonal into 1/4-inch-thick pieces. Trim and thinly slice scallions , separating whites from greens.

   carrots: 12 oz, scallions: 4 unit
3. 

   3

   Heat a large drizzle of cooking oil in a large pot over medium-high heat. Add carrots, scallion whites, curry powder , salt , and pepper . Cook, stirring, until slightly softened, 1-2 minutes. Stir 1 1/2 cups water (3 cups for 4 servings), pho stock concentrate , veggie stock concentrate , sweet thai chili sauce , and garlic powder into pot with veggies. Bring to a boil, then reduce heat to medium low. Cook, stirring occasionally, until carrots are tender, 2-4 minutes.

   cooking oil, curry powder: 2 tbsp, salt, pepper, pho stock concentrate: 4 unit, veggie stock concentrate: 2 unit, sweet thai chili sauce: 2 oz, garlic powder: 2 tsp
4. 

   4

   Meanwhile, quarter lime .

   lime: 2 unit
5. 

   5

   Once pot of water is boiling, add ramen noodles ; cook, stirring occasionally, until al dente, 1-2 minutes. Drain, then rinse noodles under cold water for ⏱️ 30 seconds .

   ramen noodles: 9 oz
6. 

   6

   Stir spinach , drained noodles, coconut milk , and a big squeeze of lime juice into pot with soup; cook, stirring, until spinach is wilted and soup is simmering, 1-3 minutes. Taste and season with salt and pepper.

   spinach: 5 oz, coconut milk: 2 unit
7. 7

   Divide soup between bowls. Sprinkle with scallion greens and serve with remaining lime wedges on the side.