This recipe became an instant staple in my kitchen the minute I found it. It is full of warmth and nourishment. I have shared it with many friends and family members. It is perfect for the coming months of winter. The recipe can be easily adapted to your personal preferences and ingredients on-hand. It’s incredibly forgiving and open to adventure!
Thai Curry Noodle Soup
3 garlic cloves
1 1-in. knob fresh ginger
2 Tbsp. Thai red curry paste
1 med. onion, diced
3 large carrots, chopped
½ head of broccoli, chopped small
2 tablespoons coconut oil
6-8 cups vegetable broth (homemade is best but not required)
2 cans full fat coconut milk
1 small package of organic brown rice noodles (the thinner the better)
Salt and pepper to taste
Fresh cilantro to garnish
Using a microplane zester, mince the garlic and ginger. (As an alternative, combine the garlic, ginger and curry paste in a small food processor.) Add the coconut oil to a large stockpot or dutch oven and heat over medium-high heat. When the pan is fully heated, add the onion and a pinch of salt and sautee until translucent and starting to brown around the edges. Add the garlic, ginger, and curry paste and fry gently for 1-2 minutes until well combined and fragrant. Add the remaining vegetables and sautee for 2-5 minutes to layer the flavors. Add the broth and deglaze the pot. Bring the soup to a boil and add the noodles. When the noodles are just under done, add the coconut milk and stir to combine until fully incorporated. Adjust any final seasoning with salt and pepper. Garnish with fresh cilantro and enjoy!