This coconut curry noodle soup is a perfect blend of sweet and spicy.
1 tablespoonsavocado oil (or whatever oil you prefer)
4 cloves garlic, minced
3 tablespoonsThai red curry paste (see note)
1tablespoonfresh grated ginger
4 cups vegetable broth
1 14oz can unsweetened coconut milk
2 tsp low sodium soy sauce or tamari (see note)
2 cups bean sprouts
Handful fresh cilantro
4 lime wedges
Sriracha or hot sauce (optional)
In a large saucepan, heat the oil over medium-low heat for 30 seconds.
Add the garlic and curry paste and cook for 3 minutes, stirring so it doesn’t burn.
Add the ginger and continue to cook for 1 minute.
Add the vegetable broth, coconut milk, and soy sauce and bring to a boil.
Add the rice noodles and cook according to package directions, usually 3-6 minutes depending on the thickness of the noodles. (Ours were thick rice noodles so they took about 6 minutes.) When there is 1 minute left of cooking, add the bean sprouts.
Remove from heat and carefully divide into bowls.
Sprinkle each bowl with cilantro and serve with a lime wedge. Drizzle with hot sauce, if desired.
Red curry paste is often sold in the Asian section of the grocery store. I used the Thai kitchen brand.
If gluten free, use gluten free tamari in place of soy sauce.