Thai (sans fish) Coconut Curry Soup

My boyfriend is allergic to fish, so my version of Thai soup does not have and fish.  Typically a lot of Thai food has fish sauce.

Ingredients for soup base:
Below are the ingredients that I use for many soups.  You can create a tofu, chicken or vegetable soup. Get creative.  If you like curries this is a really neat base for a soup.
1 can of coconut milk
2 tsps of curry paste (mine is spicy so that is all I need. If you have a milder version add cayenne too!)
1/2 onion finely chopped
handful of cilantro
2 fresh squeezed limes

minced ginger

*4-5 limes leaves 

*1 stick of lemongrass 

2-3 cups of chicken or veggie stock
* you can find these with the fresh herbs

Here are the vegetables I decided to add this time:
2 carrots chopped
1 large yam chopped
1 large sweet potato chopped
a handful of vermicelli noodles (add at the very end)


Directions:
1. Scoop the hard part of the coconut milk and put in a saucepan on med heat.  Melt the coconut milk and add the curry paste.
2. Add onion and sauté for 5- 10 minutes.  Add cilantro, ginger, lime leaves and lemongrass.
3. Add carrots, yams, sweet potatoes and and heat for about 10 minutes.
4. Add rest of coconut milk, stock and lime juice.  Bring to boil.
5. After it boils turn to low heat and simmer for about 45 mins.  At this point you can turn it to really low and leave for as long as you like.
6. 5 minutes before serving add your vermicelli noodles.  They are really yummy in this soup.

Enjoy!!