Red Curry Noodle Soup

 https://damndelicious.net/2018/04/18/thai-red-curry-noodle-soup/

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, halved & cut into thin slices
• 1 cup sliced mushrooms
• 1 cup snow peas, sliced in half
• 1 cup baby corn, sliced in half
• 1 small zucchini, halved lengthwise & sliced
• 3 garlic cloves, minced
• 3 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 5 cups low sodium chicken broth
• 1 (13.5-ounce) can coconut milk
• 6 Oz  rice noodles
• 1 tablespoon fish sauce
• 1 Tbs lime juice
• 2 teaspoons brown sugar
• 1/2 cup chopped basil 
• 3 green onions, thinly sliced

• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup chopped mint leaves
• Roasted peanuts

Protein of choice-chicken, shrimp, tofu

(We like to either use leftover rotisserie chicken or oven roast sliced tofu & shrimp until cooked through & add to top of soup)

DIRECTIONS:

1. Heat oil in a large stockpot or Dutch oven over medium heat. Add veggies & garlic.  Cook, stirring occasionally, until tender, about 3-4 minutes.
2. Stir in red curry paste and ginger until fragrant, about 1 minute.
3. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
4. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
5. Stir in rice noodles, fish sauce, basil, and brown sugar until noodles are tender, about 5 minutes.
6. Remove from heat; top each bowl with protein of choice, green onions, cilantro, mint, & peanuts