Thai Coconut Curr…
Ingredients
  • 3 tablespoons vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 4 cups vegetable broth
  • 1 (14 ounce) can coconut milk
  • 1 tablespoon brown sugar
  • 2 tablespoons fish sauce
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili flakes (optional)
  • 8 ounces rice noodles, cooked according to package directions
  • 3 tablespoons fresh lime juice
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Steps
  1. Heat the oil in a large pot over medium-high heat. Add the onion and garlic and sauté for 3 minutes, or until softened.
  2. Stir in the curry paste and cook for an additional 2 minutes.
  3. Add the vegetable broth, coconut milk, brown sugar, fish sauce, ginger, cumin and chili flakes. Bring to a boil then reduce heat to low and simmer for 10 minutes.
  4. Add the cooked noodles to the pot and simmer for an additional 5 minutes.
  5. Remove from heat and stir in the lime juice. Serve hot.
Tags
soup
curry
noodle
Thai
coconut
vegetarian
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