Thai Red Curry Noodle Soup

In the colder months I frequently make lots of curries and soups since they are such warming meals. I decided I should combine the two and make a Thai curry soup. It has been a nice addition to my soup rotation and has spiced up my lunch routine a bit. I made mine with shredded chicken, but it can easily be made vegetarian/vegan with some added veggies. I used rice noodles, so it is also naturally gluten free. Enjoy with a sprinkle of fresh basil on top.

Ingredients

2 tablespoons olive oil

1 small yellow onion, diced

1 red bell pepper, diced

1 teaspoon grated ginger (I use jarred)

4 cloves garlic, minced

4 tablespoons Thai red curry paste

4 cups vegetable broth

2 cups water

juice of a lime

4 oz rice noodles

2 cups shredded chicken, or 2 cups roasted veggies (butternut squash would be great)

1 13.5 oz can coconut milk

3 cups fresh spinach

salt and pepper to taste

fresh basil to garnish

Directions

In a large Dutch oven over medium high heat, add the olive oil, onion, and red bell pepper. Stir often for about 5 minutes until the onion is softened. Stir in the ginger, garlic, and curry paste and stir to combine.

Add vegetable broth, water, lime juice, and noodles and bring to a boil. Reduce heat to low and add in the chicken (or roasted veggies,) and coconut milk. Simmer for 10 minutes. Then add in the fresh spinach and stir until wilted. Season with salt and pepper.

Serve in bowls with fresh basil on top.

Serves about 4