Curry Noodle Soup

A veggie curry noodle soup with creamy coconut milk and just the right amount of spice.

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INGREDIENTS

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INSTRUCTIONS

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Add the shallot to the pan and a bit more oil if needed. Saute until tender. Add the ginger, garlic, curry paste and curry powder.

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Add the noodles to the curry broth and stir in until softened, about two minutes. Transfer the noodles to bowls and top with the cooked mushrooms, snow peas, and carrots.

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Curry Noodle Soup

A veggie curry noodle soup with creamy coconut milk and just the right amount of spice.

INGREDIENTS

- Coconut oil - Shiitake mushrooms - Shallot - Ginger - Garlic - Red or yellow curry paste - Curry powder - Coconut milk - Vegetable broth - Coconut sugar

INSTRUCTIONS

Heat coconut oil a heavy bottomed pan over medium heat. Saute any vegetables that need thorough cooking.

Add the shallot to the pan and a bit more oil if needed. Saute until tender. Add the ginger, garlic, curry paste and curry powder.

Add the noodles to the curry broth and stir in until softened, about two minutes. Transfer the noodles to bowls and top with the cooked mushrooms, snow peas, and carrots.

For more recipes, visit Yummy Mummy Kitchen!

To get the full recipe, click here!

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