Spicy Thai Red Curry Noodle Soup

Spicy Thai Red Curry Noodle Soup

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

INSTRUCTIONS

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