COCONUT CURRY THAI NOODLE SOUP

Updated: Oct 5, 2021


Mmmm...what else is there to say? Seriously delish soup with an assortment of mushrooms I found at my local Asian market; shitake, oyster & enoki and some left over mini bok choy greens simmered in coconut milk and spices. So easy and ready in 15 minutes, this noodle soup gives take out a run for its money. Note -serves 2, my husband and I ate it all.

INGREDIENTS

4 oz rice noodles

3 cups of assorted mushrooms

1 clove garlic, minced

1 tsp fresh ginger, minced

1 can coconut milk

1 cup vegetable broth

1 Tbsp chili paste/sambal oelek

1 Tbsp red curry paste

1 Tbsp soy sauce

1 Tbsp maple syrup

1/4 tsp turmeric

2 to 3 cups greens(mini bok choy)

Lime wedges

Red onions or scallions

Fresh Thai basil or Cilantro, chopped

Chopped peanuts

Chili flakes

DIRECTIONS

1. Cook noodles according to package directions. Set aside


2. In a pot, over medium high heat with 1 Tbsp oil sauté mushrooms, garlic and ginger approximately 5 minutes. Stir in coconut milk, broth, chili paste, red curry paste, maple syrup, soy sauce and tumeric. Bring to boil and simmer 3 to 4 minutes. Add greens and continue to simmer until wilted, approximately 3 to 4 minutes. Remove from heat.


3. To serve, ladle into bowls topped with noodles, red onions/scallions, thai basil/cilantro, lime wedges, peanuts and chili flakes.



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