Curry  Noodle Soup

This curry soup is spicy (a little or a lot), warming, satisfying, veggie-packed, and done in about 20 minutes.

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.

1:

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.

2:

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.

3:

Ladle the curry broth over the top to soften the carrots and snow peas. Garnish with fresh herbs and chilies.

For more recipes, visit Yummy Mummy Kitchen!

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