Souper Saturday--Thai Vegetable Noodle Soup

Okay, so this is my new favorite soup.  I just made it for the first time this week and it was sooo good.  Not so much for kids though because it is a little on the spicy side.  The recipe came off the back of "College Inn Culinary Broth, Thai Coconut Curry."

1 cup chopped onion

1 cup broccoli florets

1/2 cup diced carrots

2 tsp. grated fresh ginger (I have this great ginger I use now.  You buy it in a squeeze tube in the produce department).  

1/2 tsp. curry powder

1/4 tsp. red pepper flakes (adjust to your taste)

1 Tbsp. vegetable oil

1/2 cup vermicelli or thin spaghetti, broken into 2 inch pieces

1 carton (32 oz.) College Inn Thai Coconut Curry Culinary Broth

1 Tbsp. fresh lime juice (I used lemon)

1 cup light coconut milk

Cook onion, broccoli, carrots, ginger, curry, and red pepper flakes in oil in a large saucepan for 3 minutes.  Add noodles, broth, and lime juice.  Bring to a boil; reduce heat.  Simmer 7 minutes or until the noodles are tender.  Stir in coconut milk; heat through.   

Enjoy!