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Thai Pumpkin + Green Bean Ramen Noodle Soup

Life is beautiful. People are beautiful. Random acts of kindness are beautiful.

Here are some beautiful things that have happened in the past 48 hours:
- I got 15 full minutes of quiet to drink my coffee and read the Boise Weekly
- a man brought me a jar of fresh salsa he made from his garden veggies
- Guru Donuts donated a box of vegan goodies to my belly
- Jenny's Lunch Line also made a large donation to my belly
- The meter dude did not give me a ticket after my meter expired because he thought it was my car
- "Someone" gave me 4 bottles of wine
- Had a slumber party
- Enjoyed some live music
- Played some live music
- Was gifted a pumpkin, 4 lbs green beans, a mess of yellow squash from friends' gardens
- I got to make this dish

Garnished w/Thai red chilis, lime wedges, cilantro, peanuts, Sriracha

olive oil
1 small onion, chopped
3-5 garlic cloves, minced
3 tbsp minced ginger
2 tbsp red curry paste
2 tbsp curry powder
1 tsp sriracha
2 cans coconut milk
5 c veggie broth
2 tbsp umeboshi
3 tsp raw sugar
1 lb green beans
1/2 medium sized pumpkin
1 lb rice noodles
  1. Preheat your oven to 350 and roast up your pumpkin (it takes one Grey's Anatomy to be the right kind of tender.)
  2. Heat up some oil in a stock pot and toss in the onion, garlic, ginger and let that cook for a minute or two. Add in the paste, powder, and sriracha and get those onions all coated up. Now add in the coconut milk, broth, umeboshi, and sugar; let simmer while you work on your green beans.
  3. Trim up those green beans. Once you've got them all topped and tailed throw them in a fry pan and get them all browned up. While your green beans are browning, cube up your heavenly pumpkin. 
  4. Add in the rice noodles to your boiling broth, coconut milk mixture and give her a good stir. Finally, toss in the green beans and the pumpkin and let that simmer/set for at least 45 minutes to get the flavors all married and shit.  


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