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
Notes
If the broth is too thin, add 2 tsp cornstarch dissolved in water to broth while boiling , broth will thicken upon cooling
Protein may be added as desired.