Sweet and Spicy Spaghetti Squash Laksa Soup Recipe (Vegan) | Foodal

Ingredients

• 1 large spaghetti squash, halved lengthwise, seeds removed (about 4 pounds)
• 4 tablespoons coconut oil, divided
• 1 teaspoon coarse salt, divided, plus more to taste
• 1/2 teaspoon freshly ground black pepper, divided
• 4 scallions, white and light green parts, thinly sliced
• 2 large cloves garlic, minced
• 2-inch knob ginger, minced
• 1 minced fresh Thai chili or jalapeno, or adjust to taste
• 1 medium red bell pepper, sliced into strips
• 8 ounces green beans, ends trimmed and cut in half
• 2 heads baby bok choy, cut into 2-inch pieces
• 2 tablespoons green curry paste
• 6 cups low-sodium vegetable stock
• 1 13.5-ounce can full-fat coconut milk
• 2 teaspoons sweet chili sauce, plus more to taste
• 1 tablespoon lime juice
• Thinly sliced scallion tops
• Thinly sliced jalapeno pepper
• Mung bean sprouts
• Lime wedges
• Cilantro
• Thai basil