Curry
Noodle Soup
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This curry soup is spicy (a little or a lot), warming, satisfying, veggie-packed, and done in about 20 minutes.
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INGREDIENTS
• Coconut oil
•
Shiitake mushrooms
•
Shallot
•
Ginger
•
Garlic
•
Red or yellow curry paste
•
Curry powder
•
Coconut milk
•
Vegetable broth
•
Coconut sugar
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INSTRUCTIONS
Heat coconut oil a heavy bottomed pan over medium heat. Saute any vegetables that need thorough cooking.
1:
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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.
2:
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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.
3:
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Ladle the curry broth over the top to soften the carrots and snow peas. Garnish with fresh herbs and chilies.
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