by Marla Meredith

Sometimes, the best way to get better is to sweat it out. This Spicy Thai Red Curry Noodle Soup is exactly what you need!
In less than 20 minutes, you will be perspiring your way to better health in the most delicious way. Frankly, I believe that anyone loving hot spicy food would love this recipe!

8 oz rice stick noodles
3 garlic cloves, minced
2 T minced fresh ginger
2 T red curry paste
2 T coconut oil
4 C veggie or chicken broth
2 cans unsweetened coconut milk
Chopped fresh cilantro or basil for garnish
Sliced red Fresno chilies, jalapeño and green onion for garnish
Mung bean sprouts or matchstick carrots for garnish

DIRECTIONS

Bring a large stock pot of water to a boil.

Add the rice noodles, cook for 3 minutes and drain in cold water.

Combine the garlic, ginger and curry paste, mince and mash them together.

Add the coconut oil and combine well.

In your large stock pot, sear the curry paste mash over medium heat for 1-2 minutes.

Add the broth and deglaze the stock pot.

Add the coconut milk and bring the mixture to a boil. Season with salt if needed.

Add the drained noodles and let them cook and soak up the hot broth for 2 minutes.

Serve garnished with cilantro, Thai basil chilies and green onions if desired.