1box Spaghettini pastagluten-free noodles or rice noodles or choice
Fresh limein wedges
For the soup, in a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onions. Sweat this out for around 5 minutes. Allow to brown slightly, and stir often to avoid burning. Mince or grate the garlic cloves, ginger, and turmeric; adding them to the onions. Cook for 2 – 3 minutes until fragrant and slightly soft.
Add the curry paste and cook for 5 minutes on medium heat. The longer you cook this, the stronger the flavors will be!
Drain + rinse the chickpeas, add them to the pot and continue to cook for 3 – 5 minutes. Add coconut milk + water, and bring the pot to a boil. Add the vegan fish sauce, ginger powder, maple syrup, tamari, and lime juice. Adjust seasonings to taste if desired. Simmer with the lid on low while you prep your noodles or choice, kale, and toppings.
Cook your Spaghettini until soft or as per package instructions. Strain, and rinse with hot water. Set aside in a bowl.
Wash the kale and finely chop. Add it to the pot of soup.
Add ramen noodles into each bowl and serve soup overtop.
Garnish with fresh cilantro, basil, and lime wedges.
Add any of your favorite spices or sauces; hoisin, chili garlic, etc.Enjoy this soup with or without pasta, use your favorite gluten-free pasta, and even add some of your favorite vegetables!This soup is PERFECT + delicious for cold winter days. Store soup in the fridge in a tightly sealed container for 5 – 7 days or in the freezer for up to 1 month.