Thai Curry Noodle Soup

This broth……oohhh this broth. Every spoonful is spicy, creamy, salty and refreshing and if I could drink this with a straw I would. Although I enjoy any kind of soup when the weather gets cold, there is something about a spicy soup that I really love.

Thai Curry Noodle Soup

Ingredients
  1. 1 tbsp olive oil
  2. 1 onion finely diced
  3. 3 cloves garlic finely diced
  4. 2 tbsp ginger finely diced
  5. 3 tbsp red curry paste
  6. 4 cups chicken or vegetable stock
  7. 1 can coconut milk (400ml)
  8. 1 tsp fish sauce (swap for coconut aminos/soy sauce to make vegan)
  9. 2 tbsp lime juice
  10. 2 cups shredded chicken (approx 2 chicken breasts) (swap for mushrooms to make vegan)
  11. 2 zucchini spiralized (approx 5 cups zoodles)
  12. 1/4 cup chopped scallions
  13. 2 red chilies, thinly sliced
  14. 2 tbsp thai basil

Instructions
  • Heat the olive oil in a large pot on medium heat. Add in the diced onion, garlic and ginger and sauté for 5 minutes until the onion has softened. 
  • Add in the curry paste, stir and let cook for 2 minutes before stirring in the broth, coconut milk, fish sauce, lime juice and shredded chicken.