Thai Coconut Curry Noodle Soup


I know it's getting hotter but, this soup is so delicious and full of veggies its a perfect light dinner.



1 can of coconut milk

then fill the can with with filtered water

1/2 lime

2 generous tbsp of red curry paste (I used the thai kitchen red curry)

2 cloves of garlic, minced

1 hunk of ginger, minced

2 cloves of garlic smashed

2 slices of ginger

braggs, to taste

couple of pinches of sugar

tsp of oil


Fresh Veggies (this is just what i used, you can use whatever you have around or some of your favorites)

thinly slice cabbage

matchstick of carrots

cilantro

thinly sliced scallion


Rice noodles

cooked according to package


Heat the oil in a pot add the minced garlic, ginger and curry paste. You just want to heat it up and make fragrant (don’t burn) Then add the coconut milk, water, lime juice the hunk of ginger and smashed garlic cloves. Let it come to a boil and then quickly turn to a simmer. This is when you will have to adjust the salt (braggs) and the sweet (sugar). I was looking for the perfect blend of spice, sour with a touch sweet. I also added a dash of siracha bc I wanted the extra heat. Go slow and add to taste, realize that the longer it cooks the more concentrated the flavors will get. Again, simmer beacause you don’t want it to boil away. It should only take 20 minutes or so to get the broth where you want it. When the broth is just right pour it over fresh veggies and cooked rice noodles. YUM!!

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