It has been a hot minute.

Okay, a few hot days if you want to get technical. I got busy. Doing what you ask? Life, and all the stuff in it… I go through these decluttering phases sometimes; but I get all over the place… a pile on my bed, bookcases emptied in another room, laundry and dishes washing, waiting to be folded and put away. Piles of papers and books to purge, stacks of bills to pay… oh yes throw in a couple little girls at the table waiting on my homeschooling guidance… then, I decided to make noodles and set up my nifty little phone holder to record it, (a Christmas gift to myself that has been a game changer!) Anyway, a friend once said I may have undiagnosed ADHD or something.

Probably.

But it’s not like I’m going to do anything medically for it so I take Lions Mane and ashwaganda and it helps me accomplish all my multitasking without getting overwhelmed.

Win. win.

A few thoughts before the recipe. Or not (that’s why there is a jump to recipe button)

I’m a mess.

Literally like this soup. I am all over the place. I forget stuff, forget to keep up with friends, forget to mail packages, forget to follow up on things. Then, I make paintings and recipes, and well… people get mad, because when I do those things the people I unintentionally forget get upset. Then I feel bad. So, I’m really trying to be more intentional with relationships. But lately, it’s been hard. I’m trying to find that sweet spot/balance. Most of my friend live far away, too so that’s really tough.

I wish I had a friend nearby to share this soup with. It was too spicy for the little kids. My 17 year old loved it, though.

So make this and have a friend stop by for a Tupperware tub of soup.

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Ingredients

1 13.5 oz can coconut milk
4 tbs red curry paste
1/2 sweet onion, thinly sliced
1 sweet bell pepper, Julianne sliced
2 cloves garlic, minced
2 tsp minced fresh ginger
1 lb rice noodles
1 cup mushrooms, sliced
1/2 cup cilantro leaves
1 tbs kosher salt
3 cups water
2 tbs oil
Thai basil if desired

Instructions

In a large saucepan, over medium high heat, sauté the garli, ginger with the curry paste.
Add in the vegetables and sauté 3 minutes
Stir in the coconut milk and water
Bring to a boil and add the noodles
Continue to boil 10 minutes or until noodles are tender
Stir in cilantro and Thai basil, if using
Add salt to taste