Ingredients
8ozrice noodles
1tbspolive oil
1small white onion,peeled and thinly sliced
4clovesgarlic,minced
8cupsvegetable stock
15ozcoconut milk
3-6tbspcurry paste,added to taste
1inchpiece fresh ginger,sliced into thick rounds
2cupsprotein,shrimp, chicken, steak, pork or tofu, cooked chopped
2-3cupsvegetables,chopped
chopped fresh cilantro, chopped green or red onion, toasted sesame seeds,toppings
Preparation
Cook the rice noodles. In a large stockpot, cook the noodles according to the package instructions.
Drain in a colander, then rinse with cold water, and drizzle with a splash of oil, and toss until the noodles are evenly coated. This will help prevent them from sticking. Set aside.
Cook the broth. 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 until ready to use. Taste and season with salt and pepper, as needed.
Cook your veggies. Sauté the vegetables along with the onions when making your broth.
Combine everything together. Sprinkle each serving bowl with your desired toppings, serve warm and enjoy!
