Red Thai Curry Soup

Warm Spicy and Slurpable ⁣

Time: 30 min ⁣
Serves: 8-10⁣

2 Tbs vegetable oil ⁣
3 cloves garlic, minced ⁣
2 Tbs minced ginger ⁣
5 Tbs Thai red curry paste ⁣
1 stalk of lemon grass, bruised ⁣
Dash of Cayenne pepper ⁣
1 can full fat coconut milk ⁣
8 cups vegetable stock ⁣
Pinch of salt ⁣
Pinch of brown sugar⁣
3 Tbs fish sauce (omit if vegan) ⁣
Pack of rice noodles ⁣
3/4 cup chopped cilantro⁣
3/4 cup chopped basil ⁣
1/2 red onion thinly sliced ⁣
1 bunch of scallions thinly sliced ⁣
1 lime, juiced⁣

1. Heat oil in Dutch oven over medium heat, add garlic, ginger, curry paste, and touch of cayenne sauté for about 5 min ⁣
2. Add lemongrass, coconut milk, veggie stock, salt, sugar, and fish sauce. Bring to a boil then simmer for about 15 mins, uncovered, then add the juice of one lime and stir ⁣
3. While the soup is simmering cook noodles from directions on packaging and add to the soup once cooked⁣
4. Combine basil, cilantro, onion, and scallions in a separate bowl ⁣

To serve, add noodles and soup to a bowl and top with onion mixture – delish! ⁣

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