Thai coconut curry soup

• 64 oz vegetable stock
• 1 can (14 ounces) lite coconut milk
• 1 carrot, finely diced
• 1 red onion, sliced into thin half moons
• 8 oz thinly sliced baby portobello mushrooms
• 7 oz rice noodles
• 1 tsp garlic paste
• 2 tsp ginger paste
• 1 tbsp red chili pepper paste (more or less, depending on how hot you like it)
• 1 1/2 tbsp lemongrass paste
• 1 1/2 tbsp green curry paste
• 1 small lime, juice only
• 1/4 tsp salt
• 1/2 tsp black pepper
• 2 tomatoes, chopped
• 1 fresh baby spinach, for serving

1. Add all ingredients, except noodles, spinach, and tomatoes, to large stock pot.
2. Bring to a boil and simmer 20 minutes.
3. Add tomatoes and simmer an additional 5 minutes.
4. Meanwhile, cook rice noodles according to package directions.
5. Drain..
6. To serve, place a bit of noodles and a few spinach leaves in soup bowl and ladle soup over top.

vegetable stock, coconut milk, carrot, red onion, baby portobello mushrooms, rice noodles, garlic, ginger paste, red chili pepper, paste, green curry, lime, salt, black pepper, tomatoes, baby spinach

Taken from cookpad.com/us/recipes/361102-thai-coconut-curry-soup (may not work)