Coconut Curry Noodle Soup

Course: Noodle Soup

Cuisine: Asian

Servings: 3 bowls

Ingredients

• 2 tablespoons oil
• 3 garlic cloves (chopped)
• 1 tablespoon fresh ginger (grated)
• 3 tablespoons Thai red curry paste
• 8 oz. boneless chicken breast or thighs (225g, sliced) or 8oz firm tofu, pressed
• 4 cups chicken broth (950 ml) or vegetable broth
• 1 cup water (235 ml)
• 2 tablespoons fish sauce
• 2 tablespoons of Peaches + Scream Hot Sauce
• 2/3 cup coconut milk (160 ml)
• 6 oz. dried rice vermicelli noodles (170g) here are my favorite gluten free rice noodles
• Garnish: lime wedges, sliced red onion, red chilis, cilantro, scallions (to garnish)

Instructions

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.

Add the broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Add the Peaches + Scream once it’s done cooking.

For the noodles:

Boil them for 4 minutes, drain, and rinse with cold water.