Yield: Serves 4

Curry Noodle Soup

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

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 tablespoon coconut oil
  •  1 (3-4 oz.) package shiitake mushrooms
  • 1 shallot, peeled and chopped
  • 2 tablespoons minced or grated ginger
  • 3 cloves garlic, minced
  • 1 tablespoon red or yellow curry paste
  • 1 tablespoon curry powder
  • 1 can coconut milk
  • 3 cups PUR filtered water or vegetable broth
  • 1 tablespoon coconut sugar
  • 2 tablespoons soy sauce or liquid aminos
  • 1 lb. vermicelli or rice stick noodles
  • 2 cups snow peas
  • 1-2 cups julienned carrots
  • fresh basil for garnish (I used Thai basil)
  • fresh cilantro for garnish
  • thinly sliced red chilies for garnish

Instructions

  1. Heat coconut oil a heavy bottomed pan over medium heat. Saute any vegetables that need thorough cooking (I did mushrooms, but you could also cook tofu, broccoli, etc. at this point). *See note. Remove from pan and set aside.
  2. 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. Stir to break up for one minute, taking care not to burn the ingredients. Add the coconut milk and water or broth, and coconut sugar. Whisk until smooth and bring to a low simmer for about 5 minutes to release all the flavors. Stir in the soy sauce.
  3. 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. Ladle the curry broth over the top to soften the carrots and snow peas. Garnish with fresh herbs and chilies.

Notes

*Feel free to use this recipe as a starting point and add any veggies or protein you like! 
Some great additions would be: 
*broccoli
*bok choy
*cabbage
*bell peppers
*crispy tofu 
*edamame
*baby corn
*roasted peanuts or cashews for garnish
*raw red onion for garnish
**You can always add more spice by adding curry paste, but it's hard to remove it! Start with barely one tablespoon and add more if you want more heat. You can also add heat by adding Sriracha hot sauce on top.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 617Total Fat: 27gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgCarbohydrates: 81gFiber: 9gSugar: 12gProtein: 17g
 

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