Curry Coconut Noodle Soup
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.82 out of 5 stars
(64)
Ingredients
4 servings
- 1 tablespoons coconut oil
- 1 yellow onion (thinly sliced)
- 6 garlic cloves (chopped)
- 3 tablespoons fresh ginger (minced)
- 2 tablespoons red curry paste
- 1 tablespoons curry powder
- 4 cups vegetable broth
- 3 cups coconut milk
- 6.75 ounces of rice noodles
- Limes
- Fresh cilantro
- Basil
- Fresno chili’s (thinly sliced)
- Green onions
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Preparation
Step 1
Heat the coconut oil in a large skillet over medium high heat. Add the onion and saute for 5 minutes until translucent. Add the garlic, ginger, curry paste and curry powder into the skillet and stir to combine. Cook for another minute until fragrant.
Step 2
Add the vegetable broth and deglaze the skillet. Add the coconut milk and bring the broth to a boil. Turn off from the heat, and add the noodles into the boiling broth and let the noodles cook. Once the noodles are cooked, season with salt and lime juice and serve as needed.
Step 3
Garnish with fresh cilantro, basil, red chili’s and green onions.
Step 4
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