Coconut-Curry Noodle Soup

This was a really fun dinner and super tasty. Great for a cold night!

Coconut Curry Noodle Soup

This recipe is very versatile. The traditional way to eat it is to put the ingredients in the bowl and pour the hot broth on top. You can basically add any veggies, meat, or tofu as you like. Traditional toppings include scallions, celantro, cucumber, chiles, peanuts or hard-cooked eggs. Below is what I used, but make it your own :)

10 oz. Soba noodles
1 tbsp oil
1 summer squash chopped
1 onion sliced
(the squash and onion were my adds because they were in the fridge, for just the broth leave them out)
1/4 cup Thai curry paste
4 cups broth
1 can (14 oz.) unsweetened coconut milk
1 lemon

1. boil noodles to package directions. Drian and rinse under cold water. Toss with 1 tsp oil.
2. Heat remaing 2 tsp oil in a medium saucepan  over medium heat. Here i cooked the veggies, when they were done I added the curry paste. It is important to cook curry at the beginning of curry recipes to release the flavors. Cook until fragrant, 1-2 min. Whisk in stock, raise heat and bring to a boil. Whisk in coconut milk. Cook until just simmering (DO NOT BOIL!!)
3. Cut lemon in half and squeeze half into saucepan. Cut the other half into wedges for serving. Divide noodles and broth among bowls and add toppings.
We topped with shredded chicken, peanuts, celantro, fresh bean sprouts.