Spicy Thai Red Curry Noodle Soup

• Produce

  • 1 Cilantro or basil, fresh
  • 1 Fresno chiles, red
  • 3 Garlic cloves
  • 2 tbsp Ginger, fresh
  • 1 Mung bean sprouts or matchstick carrots

• Canned Goods

  • 2 cans Coconut milk, unsweetened
  • 2 tbsp Red curry paste
  • 4 cups Veggie or chicken broth

• Pasta & Grains

  • 8 oz Rice stick noodles

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on marlameridith.com

Ingredients

• 8 ounces rice stick noodles
• 3 garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 2 tablespoons red curry paste
• 2 tablespoons coconut oil
• 4 cups veggie or chicken broth
• 2 cans unsweetened coconut milk
• chopped fresh cilantro or basil for garnish
• sliced red Fresno chiles, jalapeño and green onion for garnish
• mung bean sprouts or matchstick carrots for garnish

Directions

• Bring a large pot of water to boil. Add the rice noodles, cook for 3 minutes and drain in cold water.
• Combine the garlic, ginger and curry paste in a small food processor or mince and mash them together. Add the coconut oil & combine well.
• In a large pot hear the curry paste mash over medium heat for 1-2 minutes.
• Add the broth and deglaze the pot. Add the coconut milk and bring the mixture to a boil. Season with salt if needed.
• Add the drained noodles and let them cook and soak up the hot broth for 2 minutes.
• Divide the soup among serving bowls and serve garnished with cilantro, Thai basil chiles and green onions if desired.