Spicy Thai Curry Noodle Soup

If your idea of comfort involves a bowl of slurpable noodles, you’re 15 minutes away from happiness. For a vegetarian version, replace the chicken stock with vegetable broth. Delish.

• 3 cloves garlic, chopped
• 2 tbsp fresh ginger, finely chopped
• 1–2 tbsp red curry paste
• 2 tbsp coconut oil
• 1/2 onion, minced
• 4 cups chicken broth
• 3 cups coconut milk
• 7 oz rice noodles
• Salt to taste
• Fresh cilantro, scallions, Thai basil and red chilies (to garnish)

INSTRUCTIONS

1. Place the garlic, ginger and curry paste in a small food processor, add the coconut oil and blend until it turns into a paste.
2. Transfer the paste to a large pot, add your minced onion and gently fry the mixture over medium heat for 2 to 3 minutes.
3. Add the chicken stock, and deglaze the pot.
4. Next, add the coconut milk, bring to a simmer and add salt to taste.
5. Then simply place the uncooked noodles in the simmering broth, and let them soften.
6. When the noodles are tender, ladle the soup into serving bowls and garnish with cilantro, scallions, basil and red chilies.