Spicy Thai Curry Noodle Soup

Ingredients

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger root

  Raw

  2 tbsp or 12g

• Curry paste

  2 tbsp or 30g

• Coconut oil

  2 tbsp or 27g

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  3 cup or 720g

• Rice noodles

  Dry

  6 ¾ oz or 191g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Red peppers

  Hot chili, raw

  ¼ cup, chopped or diced or 38g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

Directions

1. Combine the garlic, ginger and curry paste in a small food processor (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.
2. In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.
3. 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.
4. 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.
5. Garnish with fresh cilantro, thai basil, red chilis and green onions.