This soup has a complex, delicious flavor that can be achieved in a very short period of time. This tastes even better the day after making it. Serves 4. 

INGREDIENTS:

2 Tbsp coconut oil
2½ Tbsp red curry paste
1 Tbsp ginger, grated
3 garlic cloves, minced
4 cups vegetable broth
1 can (13.5oz) coconut milk
1 cup water
½ (16oz) pack of thin rice noodles (sub grain-free pasta)
2 Fresno chili peppers, thinly sliced
JF Spicy Salt, to taste
3 handfuls fresh spinach 

TOPPINGS:

‘Mom’s Not Lazy, Lazy Chicken’
Peanuts, chopped
Sriracha
Green onions, sliced on the diagonal
Bean sprouts
Squeeze of lime juice

PROCESS:

In a large pot on medium high heat, combine the coconut oil, red curry paste, fresh ginger, and garlic. Sauté for 2 minutes. Add the vegetable broth, coconut milk, and water. Stir really well to combine. Add the noodles into the pot and bring the broth to a simmer. Add the Fresno chili peppers and season with JF Spicy Salt. Add in the fresh spinach and let it wilt down. Once the noodles are cooked through this is ready to serve. Top with whatever you desire. I personally like crushed peanuts, sriracha, green onions, and a fresh squeeze of lime juice.

 

Recipe adapted from Everyday Easy Eats