Optional toppings: Leafy greens,spinach and bok choy work well, fresh herbs (we used cilantro), red pepper flakes, fresh scallions
Instructions
In a pan, heat the oil and add the onions, garlic & ginger
Sauté for 2-3 minutes, and then add 1 tablespoon of the chili paste, the beans, and sauté for another couple of minutes
Add all ingredients from the pan into a blender or food processor with the white rice vinegar, and process into a paste. Set aside
In a pot, bring the vegetable broth & coconut milk to a boil
Then add the other tablespoon of chili paste and the blended bean mixture
Stir well with a spoon, until you have a consistent broth
Then add the rice noodles. Cook for 3-5 minutes, or until tender
Enjoy with optional toppings!
Recipe Notes
If you leave the soup out for long, the rice noodles will soak up the broth and the noodles will harden. Simply add some water, reheat, stir until noodles are soft again, and enjoy!