Thai Coconut Curry Noodle Soup

Cooking steps

1. Boil the rice noodles as per package direction and drain them afterwards with cool water. Coat them with little oil to prevent sticking. Instant Noodle - Rice Coconut Oil - Extra Virgin Oil
2. While noodles are boiling, prep 1 large finely chopped shallot, 2 roughly chopped garlic cloves, 2 tbsp chopped lemongrass, 1 thinly sliced red bell pepper, then get all other ingredients ready. Thai Curry Paste - Red Bell Pepper - Red Shallot Lemongrass Garlic - Single Clove
3. In a pot heat oil over medium heat. Add shallot and lemongrass. Sauté until fragrant and golden, about 3 minutes. Add garlic, sauté 1-2 minutes. Add 2 tbsp Thai red curry paste, ½ tbsp turmeric, and a pinch of cardamom. Sauté for 1-2 minutes. Thai Curry Paste - Red Bell Pepper - Red Coconut Oil - Extra Virgin Oil Shallot Lemongrass
4. Add 1 can of coconut milk , chicken broth and 4-5 kefir lime leaves and bring to a simmer, stirring. Once gently simmering add 1 thinly sliced red bell pepper, 2 tbsp fish sauce, 2 tbsp brown sugar and soy sauce and 1 tbsp chili garlic paste. Thai Curry Paste - Red Bell Pepper - Red Fish Sauce Sauce - Dark Soy Brown Sugar - Organic Lime Coconut Milk Kaffir Lime - Leaves
5. Add the prawns (or chicken or tofu) and gently simmer until cooked. Give a generous squeeze of lime. Lime Prawns Small
6. Drain the noodles. If serving all of the soup immediately, toss the noodles right into the pot and then serve.
7. Garnish with fresh basil, pickled mustard greens, bean sprouts, thinly sliced red onion, lime wedge, or chopped green onions. Bell Pepper - Green Coconut Green Onion Thai Curry Paste - Red Bell Pepper - Red Lime Basil