Asian Rice Noodle Soup

• 3 tablespoons coconut oil
• 1 cup diced onion
• 1/2 cup dry vermouth
• 3 cloves garlic minced
• 1 tablespoon fresh ginger peeled and minced
• 2 carrots smalls, chopped
• 1 head bok choy chopped
• 1 zucchini small, diced
• 6 cups vegetable broth
• 1 tablespoon blackstrap molasses
• 1 tablespoon tamari wheat-free soy sauce
• 2 teaspoons ground coriander
• 1 tablespoon hot chili sauce e.g., Sriracha
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh cilantro
• salt
• white pepper
• 8 3/4 ounces rice noodles thin

1. Heat coconut oil in a large soup pot over medium heat.
2. Saute onions until just starting to brown.
3. Add vermouth, garlic and ginger.
4. Saute another few minutes.
5. Stir in carrots, bok choy and zucchini.
6. Add broth.
7. Add blackstrap molasses, tamari, coriander and hot chili sauce.
8. Bring to a boil then lower heat.
9. Cover and simmer for 20 minutes.
10. Meanwhile, cook noodles according to package directions. (Usually, add noodles to hot water and let sit for 8-10 minutes.)
11. Stir cooked noodles into soup.
12. Add lemon juice and salt and white pepper to taste.

coconut oil, onion, garlic, fresh ginger, carrots smalls, zucchini, vegetable broth, blackstrap molasses, tamari wheatfree, ground coriander, hot chili sauce eg, lemon juice, fresh cilantro, salt, white pepper, rice noodles

Taken from www.yummly.com/recipe/Asian-Rice-Noodle-Soup-1645624 (may not work)