Thai Green Curry Noodle Soup

Ingredients

• 2 tbsp Green curry paste
• 2 cans Coconut milk
• 2 cups Vegetable broth
• 8 oz Rice noodles
• 1 cup Bell pepper
• 1 cup Zucchini
• 1/2 cup Bamboo shoots
• 2 tbsp Fish sauce
• 2 tbsp Lime juice
• 1/4 cup Basil leaves

Instructions

1. 1Cook the 8 oz of rice noodles. Once cooked, drain them and set aside.
2. 2Prepare your vegetables: cut the 1 cup of bell pepper into 1/2-inch strips and cut the 1 cup of zucchini into 1/2-inch half-moons.
3. 3In a large heavy-bottomed pot, combine the 2 tbsp of green curry paste with the 2 cans of coconut milk. Heat over medium heat (350°F / 175°C), stirring constantly for 1 to 2 minutes until the curry paste is fully dissolved into the coconut milk and it smells fragrant.
4. 4Add the 2 cups of vegetable broth to the pot. Increase the heat to medium-high (375°F / 190°C) and bring the mixture to a gentle simmer. Add the prepared 1 cup of bell pepper, 1 cup of zucchini, and the 1/2 cup of bamboo shoots.
5. 5Simmer the soup for 10 minutes, or until the vegetables are tender-crisp, stirring occasionally. The soup should be bubbling gently.
6. 6Remove the pot from the heat. Stir in the 2 tbsp of fish sauce and the 2 tbsp of lime juice until well combined.
7. 7Divide the cooked 8 oz of rice noodles among four serving bowls. Ladle the hot Thai green curry soup over the noodles.
8. 8Garnish each bowl with the 1/4 cup of fresh basil leaves and serve immediately.

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