Spicy Thai Curry Soup
Servings 4
Equipment
- Large Dutch oven
Ingredients
- 3 garlic cloves chopped
- 2 tbsp fresh ginger
- 2 tbsp red curry paste
- 2 tbsp coconut oil
- 4 cups chicken broth or vegetable broth for a vegetarian version
- 2 cans of light coconut milk
- 6 oz of thin rice noodles
- ¼ cup fresh cilantro chopped
- ¼ cup Thai basil chopped
- 1 red chile pepper sliced thinly
Instructions
- Combine the garlic, ginger, and curry paste in a small bowl. Add the coconut oil and mix well.
- Heat the curry mixture in a large Dutch oven over medium heat and cook for 1-2 minutes.
- Deglaze the pot with the chicken broth, add the coconut milk, bring to a boil, then season with sea salt to taste.
- Place the noodles into the boiling broth to cook for 2-3 minutes.
- Add half of the fresh basil and cilantro; mix well.
- Ladle into bowls, then top evenly with the remaining basil, cilantro, and red chile slices.
- Serve with fresh lime wedges & sriracha if desired.