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 of 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
Garnishes
- Lime juice
- Crushed roasted peanuts
- Cilantro
Preparation
Mince the shallot, chili, and garlic, grate the ginger, and slice or chop all other vegetables.
Heat the coconut oil and fry the shallot, garlic, ginger, and chili for 1-2 minutes until fragrant. Add the curry paste and stir for another minute.
Add the 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 the vegetables 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 them at the end.
Use 2 chilis for a spicier broth, or remove the seeds for a less spicy soup.
