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Thai Red Curry Noodle Soup
| 1 tablespoon / 15 ml olive oil | Sauté onion 5 min | Stir in herbs, season & serve |
| 1/2 medium onion, chopped finely | ||
| 1 teaspoon grated fresh ginger | Cook ginger, garlic, curry 30 sec | |
| 3 cloves garlic, minced | ||
| 4 heaping tablespoons Thai red curry paste | ||
| 4 cups / 960 ml chicken or vegetable broth | Bring broth, noodles to boil | |
| 2 cups / 480 ml water | ||
| Juice of 1 lime | ||
| 3.5 oz / 100 g uncooked rice noodles | ||
| 1 (13.5 oz / 400 ml) can full fat coconut milk | Simmer with coconut milk & chicken 10 min | |
| 2 cups / 300 g shredded cooked chicken | ||
| Generous handful fresh basil, torn | ||
| Handful fresh cilantro, chopped | ||
| Chopped scallions to taste | ||
| Salt & pepper to taste | ||
| Lime wedges for serving (optional) |
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