Thai noodle soup

• Produce

  • 1 cup Carrots
  • 1 cup Cilantro, fresh
  • 6 Green onions
  • 3 stalk Lemon grass
  • 10 oz Mushrooms

• Canned Goods

  • 1 tbsp Thai curry paste, red

• Condiments

  • 2 tbsp Fish sauce
  • 3 Limes, juice
  • 3 tbsp Tom yum paste

• Pasta & Grains

  • 10 oz Egg noodles

• Baking & Spices

  • 2 tsp Celtic salt

• Liquids

  • 2 qt Water

Found on eatgood4life.com

Description

Ingredients

• 10 oz egg noodles
• 2 quarts water
• 3 stalk lemon grass, chopped edible part, you can use lime zest
• 2 tbs fish sauce
• 10 oz sliced mushrooms
• 1 cup shredded carrots
• 6 green onions, chopped
• 1 cup fresh cilantro
• 2 tsp celtic salt
• 1 tbsp red thai curry paste
• 3 tbsp tom yum paste
• 3 limes, juice

Directions

• In a large 5qt dutch oven add the water, lemon grass, and fish sauce. Bring to a boil. Add the veggies, pastes, salt and noodles and cook for 8-10 minutes or until noodles are cooked through. Add the green onions, lime juice and cilantro. Mix through and cook for another minute or so. Taste the soup and adjust seasonings.