Spicy Thai Curry Noodle Soup

By drinkfairy

Ingredients

• 3 garlic cloves, chopped
• 2 tablespoons fresh ginger
• 2 tablespoons red curry paste
• 2 tablespoons coconut oil
• 4 cups vegetable or chicken broth
• 3 cups coconut milk
• 6.75 ounces of rice sticks (really thin rice noodles)
• Fresh cilantro, thai basil, red chili’s and green onions to garnish

Preparation

Step 1

Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.

In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.

Add the chicken broth and deglaze the pot. Add the coconut milk and bring the broth to a boil. Season to taste with kosher salt.

Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.

Garnish with fresh cilantro, thai basil, red chili’s and green onions.