Thai Red Curry Soup

Ingredients

• 1.8 cups coconut milk canned
• 1  carrots julienned
• 4 servings asian chili oil to taste
• 0.3 cup cilantro leaves chopped
• 1 cup coconut milk beverage 
• 2  garlic cloves minced
• 2 teaspoons ginger freshly grated
• 0.3 cup hemp seeds shelled (Hemp Hearts)
• 3 tablespoons juice of lime 
• 0.5  bell pepper red julienned
• 8 ounces vermicelli rice noodles 
• 2 teaspoons sea salt 
• 1 tablespoon thai curry paste red
• 2 cups vegetable broth 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• sauce pan
• pot

Directions

1. In a heavy saucepan, heat the vegetable oil over medium-low heat, and saute the garlic and chili oil, if using, for 2 to 3 minutes.
2. Add the red curry paste, stirring constantly for 30 seconds.Stir in the broth, coconut milk, hemp milk, ginger, and salt and bring the mixture to a boil.Turn the heat to low, and allow it to simmer for 10 minutes.While the soup is simmering, place the noodles in a large bowl, cover them with warm water, and let them sit for 5 minutes.Meanwhile, bring a large pot of salted water to a boil.
3. Drain the noodles, add them to the pot, and cook for 5 minutes.
4. Drain the noodles and rinse with cold water.
5. Add the lime juice to the soup, and cook for a couple minutes more.Divide the noodles and the julienned vegetables between 4 bowls and pour the soup over the noodles.
6. Sprinkle each serving with the cilantro and shelled hemp seeds.