This recipe is from VegetarianTimes.com. I replaced regular pasta with Shirataki or Miracle Noodles and coconut milk with unsweetened coconut milk to make this NEUTRAL on The Metabolism Miracle!
ROASTED BROCCOLI KHAO SOIL (COCONUT THAI SOUP)
Roasting the vegetables in this Thai-inspired soup is a hands-off way to sweeten and caramelize their flavor—a welcome contrast to the soup’s spicy, savory broth. Just 1 cup of unsweetened coconut milk gives the whole pot rich, cooked-all-day flavor, somewhere between soup and chowder.
2 medium broccoli crowns, florets separated (2 ½ cups)
½ large yellow or red onion, quartered and thinly sliced (1 ½ cups)
1 large red bell pepper, thinly sliced into bite-size pieces (1 ½ cups)
3 Tbs. olive oil
1 package of Shirataki or Miracle Noodles (no carb grams!)
1 to 2 Tbs. red curry paste
4 cups low-sodium vegetable broth
1 cup unsweetened coconut milk
1 Tbs. lime juice
1 cup bean sprouts
½ cup cilantro or mint leaves
2 limes, halved, for garnish
1 Set rack in top third of oven, and preheat oven to 425°F. Toss broccoli, onion, and bell pepper separately with 1 Tbs. oil each to coat. Separate oil-coated vegetables, each on one-third section of baking sheet. Roast 10 minutes, or until vegetables are just tender with slight bits of brown. Stir vegetables separately to turn, then roast 3 to 5 minutes more, or until al dente and only lightly colored.
2 Meanwhile, cook shirataki or Miracle noodles according to package directions; drain.
3 Cook curry paste in large pot or Dutch oven over medium heat 2 minutes, or until fragrant and lightly browned. Quickly whisk in broth, then coconut milk. Add roasted bell peppers and onions to pot, and bring soup to a simmer, then stir in lime juice. Divide pasta among four soup bowls, then ladle soup over each. Top each bowl with ½ cup broccoli, ¼ cup bean sprouts, and 2 Tbs. cilantro. Garnish with lime halves.