Coconut Curry Noodle Soup

Ingredients

2 Tbsp Oil - I use sesame oil

3 Garlic cloves - chopped

1 tsp Ginger - I used crushed

3 Tbsp Thai Red Curry Paste

2 tsp Fish sauce

4 cups Chicken broth

1 cup Water

2/3 cup Coconut milk

Vermicelli noodles

Lime juice

Toppings: lime juice, red onion, sambal olek, cilantro, scallions, etc.

Directions

Heat oil in pan.

Add garlic, ginger and Thai curry paste to oil and fry for 5 minutes.

Add wet ingredients.

Add noodles and cook until noodles are done.

Add desired toppings and serve.

Additional

Reduce Chicken broth to 2/3 cup and water to 1/4 cup to make noodle dish instead of soup.

Add desired vegetables: bell peppers, broccoli, onions, bamboo, carrots, etc.

Add meat of your choice.

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This is technically my Lemongrass Curry soup, but they look identical and I didn't take a picture of my coconut curry soup last time I made it.