Coconut Curry Noodle Soup - Vetri Community Partnership

Ingredients

• 1 Tablespoon oil
• 2 medium zucchini and/or yellow zucchini, peeled into thin strips
• 2 large carrots, peeled into thin strips or grated
• 1/2 teaspoon garlic powder
• 2 Tablespoons red curry paste (or 1 teaspoon curry powder)
• 1 Tablespoon low sodium soy sauce
• 1 – 15 oz can light coconut milk
• 32 ounces low sodium chicken or veggie stock
• 2 cups water
• 6 ounces thin noodles of choice (thin rice noodles, ramen, or Capellini)
• Juice of one lime
• 1/2 bunch cilantro leaves, snipped
• 1/2 bunch scallion onion, snipped