I make two different thai noodle soups, one of which is in the ‘a year of wholefood plant based’ book, and it uses a wonderful red thai curry paste; which takes time and some hunting for more unusual ingredients. Then there is this one, it’s much simpler and speedier to make and all the ingredients are easily found in any super market. Both are delicious and have the healing, comforting qualities you want in a soup. But this one is perfect for mid-week dinners or when your starting to feel sick.
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