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1 package of rice vermicelli noodles 

1 bunch broccolini 
1 cup sliced shiitake mushrooms
1 sliced bell pepper 
1 zucchini thinly sliced 
1 cup spinach or greens 
1 inch knob ginger 
1 teaspoon ground turmeric 
1/2 yellow onion, thinly sliced 
2 cups of water of broth 
1 can unsweetened coconut milk 
Sea salt to taste 
Crushed chili pepper 
1 teaspoon coconut oil 

In a large pot, heat coconut oil, soften sliced onion and grate fresh ginger into pot. Sauté until fragrant. Add ground turmeric then broth. Add coconut milk and turn off heat. Add in all sliced veg and let hot broth soften veg off the heat. Season soup with sea salt. While veggies are softening, cook vermicelli noodles as directed (submerged noodles in near boiling water for 3 minutes and strain). To plate, transfer cooked noodles to bowl and pour broth and vegetables in top of noodles. Serve with crushed pepper on top.