3 garlic cloves, chopped
2 tablespoons fresh ginger
2 tablespoons red curry paste
2 tablespoons coconut oil
4 cups vegetable or chicken broth
3 cups coconut milk
6.75 ounces of rice sticks (really thin rice noodles)
Fresh cilantro, thai basil, red chili’s and green onions to garnish
Full recipe from : yummly.com
Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.
In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.
Add the chicken broth and deglaze the pot. Add the coconut milk and bring the broth to a boil. Season to taste with kosher salt.
Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.
Garnish with fresh cilantro, thai basil, red chili’s and green onions.