Kamut (khorasan wheat) is one of the most protein- and iron-rich grains, with a full-bodied flavour that stands up well to bold Thai tastes. Create a heat alert in January with this spicy bowl.
Tip: Add your favourite protein to this soup when simmering. Chicken, tofu, or chickpeas will all work well.
8 oz (225 g) Kamut, organic whole wheat, or gluten-free brown rice spaghetti or linguini
1 Tbsp (15 mL) avocado oil or extra-virgin olive oil
2 cups (500 mL) peeled, diced sweet potato
1 onion, sliced into half-rounds
1 red bell pepper, seeded and sliced
1 garlic clove, minced
2 Tbsp (30 mL) mild or hot red curry paste
1 tsp (5 mL) maple syrup
3 cups (750 mL) low-sodium vegetable or chicken broth
1 – 14 oz (398 mL) can light coconut milk
2 Tbsp (30 mL) lime juice, plus lime wedges for serving
1/2 cup (125 mL) roughly chopped fresh cilantro
1/4 cup (60 mL) unsalted roasted peanuts, chopped
Bring large pot of water to a boil. Cook pasta according to package directions. Drain and rinse with cold water. Divide noodles among 4 large, deep bowls.
In same large pot, heat oil over medium heat. Add sweet potato, onion, pepper, and garlic. Sauté for 10 minutes, or until vegetables begin to soften (alternatively, you can roast the vegetables). Stir in curry paste and syrup. Slowly add broth, stirring constantly to incorporate the curry paste, followed by coconut milk. Bring to a boil, reduce to a simmer, and cook, uncovered, for 5 to 10 minutes, or until sweet potatoes are soft.
Immediately before serving, stir in lime juice. Ladle soup onto noodles and garnish with cilantro and peanuts. Serve hot with lime wedges for seasoning.