Thai Red Curry Soup

 

2 tablespoons oil 

3 garlic cloves (chopped) 

1 tablespoon fresh ginger (grated) 

3 tablespoons Thai red curry paste 

4 cups chicken broth (950 ml) 

1 cup water (235 ml) 

2 tablespoons soy sauce

2/3 cup coconut milk (160 ml) 

170g rice vermicelli noodles OR vermicelli pasta or ravioli

broccoli florets, thinly sliced carrot

lime wedges, sliced

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. 

Add the chicken broth, water, soy sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water). 

Cook pasta/rice noodles according to packet instructions.

In your serving bowl, add broccoli and carrot and cooked pasta.

Pour the boiling soup over the veggies and noodles. Add a squeeze of lime juice and some chopped parsley or coriander and serve.