Ingredients
8ozrice noodles
1tbspolive oil
1small white onion,peeled and thinly sliced
4clovesgarlic,minced
8cupsvegetable stock
15ozcoconut milk,(1 can)
6tbspred curry paste,added to taste
1fresh ginger,(1-inch), sliced into thick rounds
2cupsshrimp,chicken, steak, pork, or tofu, cooked, chopped
3cupsvegetables,chopped
fresh cilantro,chopped
green onion,or red onion, chopped
sesame seeds,toasted
Preparation
In a large stockpot, cook the noodles according to the package instructions. Drain in a colander, then rinse briefly with cold water, drizzle with a splash of oil then toss until the noodles are evenly coated to help prevent them from sticking. Set aside.
Meanwhile, heat oil in a separate large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 more minute, stirring occasionally.
Add in the veggie stock, coconut milk, curry paste, and ginger, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 5 minutes.
Taste and season with salt, black pepper, and extra curry paste, as needed.
Serve with the desired toppings and enjoy.
