2 tbsp coconut oil or EVOO 1 small onion, chopped
1 tsp minced garlic
1 cup shredded cabbage
2 carrots, jullienne cut
2 stalks celery diced thin
1⁄2 pack dried rice noodles (soaked in water) 1 15 oz can coconut milk
2-3 cup bone broth (or chicken stock)
2 tbsp brown sugar
2 tsp curry powder
1 tsp dried Peachy herbs
1⁄2 tsp cumin
Juice of 2 limes
Salt and pepper to taste
Fresh cilantro, chopped
Heat oil in a soup large soup pot, add garlic and onions, saute for 2 minutes. Add carrots, celery and cabbage, saute for anothe 2-3 minutes.
Add coconut milk, bone broth, brown sugar, curry powder herbs and cumin. Add rice noodles.
Let simmer on medium low for 10-12 minutes. Blend in lime juice
Top with fresh cilantro before serving
Other versions or substitutions:
Chopped green onions or cut basil for cilantro
May start with shredded or ground chicken.
May add othe vegetables: cauliflower, broccoli, green beans, asparagus.