Thai Red Curry Soup

In a heavy saucepan, heat the vegetable oil over medium-low heat, and saute the garlic and chili oil, if using, for 2 to 3 minutes.

Add the red curry paste, stirring constantly for 30 seconds.Stir in the broth, coconut milk, hemp milk, ginger, and salt and bring the mixture to a boil.Turn the heat to low, and allow it to simmer for 10 minutes.While the soup is simmering, place the noodles in a large bowl, cover them with warm water, and let them sit for 5 minutes.Meanwhile, bring a large pot of salted water to a boil.

Drain the noodles, add them to the pot, and cook for 5 minutes.

Drain the noodles and rinse with cold water.

Add the lime juice to the soup, and cook for a couple minutes more.Divide the noodles and the julienned vegetables between 4 bowls and pour the soup over the noodles.

Sprinkle each serving with the cilantro and shelled hemp seeds.