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Spicy Thai Red Curry Noodle Soup

Marla Meridith
  • 15 minutes
  • Serves 4 to 6

INGREDIENTS

1

Cilantro or basil, fresh

1

Fresno chiles, red

3

Garlic cloves

2 tbsp

Ginger, fresh

1

Mung bean sprouts or matchstick carrots

2 cans

Coconut milk, unsweetened

2 tbsp

Red curry paste

4 cups

Veggie or chicken broth

8 oz

Rice stick noodles

2 tbsp

Coconut oil