Spicy Coconut Curry Noodle Soup

Spicy Coconut Curry Noodle Soup

Ingredients:

• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 1 can (400ml) coconut milk
• 3 cups chicken or vegetable broth
• 200g rice noodles or your choice of noodles
• 1 cup spinach or bok choy leaves
• 1 cup cooked shredded chicken or tofu (optional)
• 1 tablespoon fish sauce (or soy sauce for a vegetarian version)
• 1 teaspoon sugar
• 1 lime, juiced
• Chili flakes or fresh chili for garnish
• Fresh cilantro and scallions for garnish

Instructions:

1. Prepare the Base:
   • Heat the vegetable oil in a large pot over medium heat.
   • Sauté the onion until soft, about 3 minutes.
   • Add the minced garlic and ginger. Cook for another minute.
2. Add the Curry Flavor:
   • Stir in the red curry paste and cook for 1-2 minutes to release its aroma.
3. Simmer the Broth:
   • Pour in the coconut milk and chicken/vegetable broth. Stir well.
   • Bring to a simmer and let cook for 5 minutes.
4. Cook the Noodles:
   • Add the noodles to the pot and cook according to the package instructions (usually 5-7 minutes).
   • If using shredded chicken or tofu, add it at this stage to heat through.
5. Season the Soup:
   • Stir in the fish sauce (or soy sauce), sugar, and lime juice.
   • Add the spinach or bok choy and let it wilt for 1-2 minutes.
6. Serve and Garnish:
   • Ladle the soup into bowls.
   • Garnish with chili flakes, cilantro, and scallions. Serve hot.