• Start with heating up the stock pot and adding some coconut oil to it. Once hot, add the onion. Stir until fragrant and the onion is translucent. Then add the garlic, ginger, curry powder, cumin and the carrots. Turn the heat to low and cook it all for 4-6 minutes.
• Add the red curry paste, the coconut milk, the (homemade) veggie broth and soy sauce/coconut aminos for extra depth of flavor. Heat up the soup until it is bubbling and add the brown rice noodles for a couple of minutes more (follow the instructions on the noodle package). 
• Taste the coconut curry soup, add salt and pepper (if needed) and some lime juice to create an extra punch of flavor.
• You can leave the soup as it is, but for a smooth somewhat thicker consistency blend it with an immersion blender (also better for picky eaters!). If you are thinking about adding chicken, shrimps, mushrooms or tofu, do it after blending the soup.

Keeping this family friendly:

• You can leave the soup as it is, but for a smooth somewhat thicker consistency blend it with an immersion blender (also better for picky eaters!). If you are thinking about adding chicken, shrimps, mushrooms or tofu, do it after blending the soup.

  This Thai curry soup is totally family friendly. So start off with just using ¼ of the amount of curry paste. When the soup is ready pour half of it in another stock pot and add the rest of the curry paste to spice it up (this is the 'adult soup'). The kids' soup leave as it is or add some extra coconut milk and/or lime juice to mellow it down if needed.

Garnishing:

• Divide the soup over bowls and toss in some bok choi, spinach or kale (optionally) before topping each bowl of soup with red onion, bell pepper and more carrot cut into thin strips. I garnish the bowls with cilantro, (Thai) basil leaves and scallions. And I serve lime wedges on the side.