Spicy Thai Curry Noodle Soup - Heather Christo

Step 1

Instructions Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.Add the chicken broth and deglaze the pot. Add the coconut milk and bring the broth to a boil. Season to taste with kosher salt.Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.Garnish with fresh cilantro, thai basil, red chili’s and green onions.

Step 2

Instructions

Step 3

Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.Add the chicken broth and deglaze the pot. Add the coconut milk and bring the broth to a boil. Season to taste with kosher salt.Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.Garnish with fresh cilantro, thai basil, red chili’s and green onions.

Step 4

Instructions Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.Add the chicken broth and deglaze the pot. Add the coconut milk and bring the broth to a boil. Season to taste with kosher salt.Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.Garnish with fresh cilantro, thai basil, red chili’s and green onions.

Step 5

Instructions

Step 6

Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.Add the chicken broth and deglaze the pot. Add the coconut milk and bring the broth to a boil. Season to taste with kosher salt.Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.Garnish with fresh cilantro, thai basil, red chili’s and green onions.