Spicy Peanut Curry Noodle Soup
Ingredients
- 2 servings noodles of choice
- 4 cups mixed veggies (e.g., broccoli, mushrooms, carrots)
- 1 tablespoon coconut oil
- 1 green chili
- 1 large shallot
- 3 garlic cloves
- 1 inch piece ginger
- 2 tablespoons green curry paste
- 2 tablespoons peanut butter
- 2 tablespoons coconut aminos or light soy sauce
- 1 tablespoon coconut sugar
- 1 can coconut milk
- 1 can water or vegetable broth
Toppings
- Lime juice
- Crushed roasted peanuts
- Cilantro
Preparation
Mince shallot, chili and garlic, grate ginger, and slice or chop all other vegetables.
Heat up coconut oil and fry shallot, garlic, ginger and chili for 1-2 minutes until fragrant, then add curry paste and stir for another minute.
Add peanut butter, coconut milk, water or broth, coconut aminos, sugar, vegetables and noodles.
Bring everything to a boil and simmer for about 5 minutes or until veggies and noodles are done.
Top with fresh lime juice, crushed peanuts and cilantro and enjoy.
Tips
When using rice noodles, boil them separately and add at the end.
Use 2 chilis for a spicier broth or remove the seeds for a less spicy soup.
