Simmer Your Way to a Fusion of Flavors with our 7 ingredient-10 minute “Spicy Thai Curry Noodle Soup.”
This soup has it all… it’s flavorful and satisfying, it’s quick and simple to make, AND it’s made with a line-up of health-promoting ingredients. Just to name a few… Curry has been shown to help with digestion and contains disease-fighting antioxidants. Garlic is known to strengthen our immune systems and regulate blood sugar. And ginger can soothe our stomachs, aid in digestion, and reduce inflammation in the body. Enjoy this easy addition to your plant-based diet plan!
Spicy Thai Curry Noodle Soup
Ingredients
- 3½ cloves minced garlic
- 1¾ tbsp minced ginger
- 2 tbsp red curry paste
- 3 tbsp olive oil
- 4 c vegetable stock
- 3 c unsweetened coconut milk
- 7 ounces dried rice noodles
- For garnish: scallion, Thai basil, red chilies, chopped cilantro
Directions
In a small bowl combine garlic, ginger and curry paste and mix well. Drizzle in olive oil and continue to mix well. Add curry paste mixture to a large soup pot and heat over low to medium heat for 2 minutes. (Add a drop of vegetable stock if paste is too dry.)
Then add vegetable stock and coconut milk and bring to a boil. Place the dry noodles in the soup and cook until all dente. Season with salt and pepper. Remove from heat and garnish with cilantro, red chilies, Thai basil and chopped scallion. Serve immediately … enjoy!
Serves 4
Tips
- Do not let curry paste dry out… you can add a little stock to keep it from sticking.
- Substitute any variety of rice noodle
- Be sure to use “unsweetened ” coconut milk.
