Ingredients
- 3 garlic cloves, chopped
- 2 Tbsp fresh ginger
- 2 Tbsp red curry paste
- 2 Tbsp coconut oil
- 4 cups chicken broth
- 3 cups coconut milk (approximately 2 cans)
- 6.75 oz rice sticks
- Fresh cilantro
- Thai basil
- red chilis
- green onions
Instructions
1
Combine the garlic, ginger and curry paste in a small cuisinart (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 broth 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 chili’s and green onions.
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Jan 2015
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Recipe marked as cooked!
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