Thai Curry Noodle Soup

I suspect that the cold weather is the inspiration behind all of the tantalizing bubbly hot bowls of Asian noodle soups I have been obsessing over lately. Especially this one! 

Deep down I want to do things like make homemade Pho Broth and scratch Ramen, but the truth sadly is that I am just too tired after chasing a toddler, too short on time and desperate for immediate gratification. And that is what this soup will give you. Almost immediate gratification. In 15 minutes you have a broth with depth of flavor that will confuse you into thinking that it was simmering away all day. And the instant cook rice noodles saves even more time and have the most wonderful texture ever.

The pile of fresh toppings cuts through the rich broth and makes the whole soup sing. While I loved that this was such a fast and easy meatless meal, you could certainly add some shredded chicken or thrown in a handful of shrimp for the last 2 minutes of cooking to make it even more hearty.

I hope this leaves you feeling cozy and all warmed up! It is working for me as I am having a bowl while I write this. I also forgot to tell you that I thin sliced an onion and sautéed it in the curry-coconut paste before adding the broth and that was an excellent addition- try this for sure!!

To make this Spicy Thai Curry Noodle Soup:

Combine the 3 cloves of garlic, 1/2 inch skinned fresh ginger and curry paste in a small food processor (or mince and mash together in a small bowl). Add 1/4 cup  coconut oil and combine everything well.

In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently.

Add the 2 cups of chicken broth and deglaze the pot. Add one can of 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.