Coconut Curry Vegetable Soup

1 tbsp sesame oil

1 tbsp lemongrass paste

1 small yellow onion, diced

2 cloves garlic, minced

1 Serrano pepper, thinly sliced

1 sweet potato, peeled and diced

2 whole carrots, sliced

1 red bell pepper, diced

1 zucchini, diced

2 tbsp curry paste

2 14.5oz cans of coconut milk

2 cups chicken bone broth

8 oz sliced baby bella mushrooms

2 tbsp soy sauce

Juice from 1 lime

Optional/to serve:

4 oz rice noodles or 1 cup basmati rice, cooked to package instructions

Cilantro

Roughly chopped cashews

Heat sesame oil in a heavy, medium to large pot. Add lemongrass paste, yellow onion, garlic, and Serrano. Season with a pinch of salt and pepper. Cook for about 3 minutes, until bright and fragrant. Add in the sweet potato, carrot, red bell pepper, zucchini, and curry paste. Stir to combine. Pour in the coconut milk, chicken bone broth, mushrooms, soy sauce, and lime juice. Stir to combine. Bring to boil and then reduce to a simmer. Cover and let simmer on low for 30 minutes.

To serve, spoon soup over rice or noodles — or serve on its own! Top with cilantro and chopped cashews.