Thai Red Curry Noodle Soup

Ingredients

• 6 oz oz Rice noodles (flat, medium)
• 1 can (13.5 oz) Coconut milk (full-fat)
• 3 tbsp Thai red curry paste
• 2 cups Vegetable broth
• 1 Red bell pepper
• 2 cups Baby spinach
• 1 cup Mushrooms (sliced)(optional)
• 1 tbsp Soy sauce
• 1 tsp Brown sugar
• 1 Lime (for juice)
• 2 tbsp Fresh cilantro (chopped)(optional)
• 1 tbsp Vegetable oil

Instructions

1. 1

   Soak the rice noodles in hot water according to package directions (about 8 minutes) until pliable, then drain and set aside.

2. 2

   While the noodles soak, heat the oil in a large pot over medium heat. Add the red curry paste and cook, stirring, for 1-2 minutes until fragrant.

3. 3

   Stir in the coconut milk and vegetable broth, whisking until smooth. Bring to a gentle simmer.

4. 4

   Add the sliced bell pepper and mushrooms and simmer for 5 minutes until slightly softened.

5. 5

   Stir in the soy sauce, brown sugar, and spinach; cook 1-2 minutes until the spinach wilts.

6. 6

   Divide the noodles between two bowls, ladle the hot curry broth and vegetables over the top, and finish with a squeeze of fresh lime and a sprinkle of cilantro.