I had frozen rice noodles in my freezer and crazily thought I needed two packs to make Singapore Noodles. I had so many of these noodles leftover I decided to make a noodle soup. This soup is so versatile and I didn't have many veggies around to put in but you can throw in whatever you like.
Step 1: Heat pot with olive oil to medium-high heat. Add onion and saute for 2 minutes. Add garlic and ginger to pot and saute for 1 minute. Add curry powder or paste and stir for 30 seconds.
Step 2: Add coconut milk and broth. Bring to simmer.
Step 3: Take off heat and add cilantro and squeeze of a lime wedge.
Step 4: Prepare rice noodles to package directions.
Step 5: Assemble your bowl with noodles, soup, and top with protein of choice, cilantro, and green onion.
Cook Time: 30 minutes
Serves: 4 servings
Ingredients:
8 oz rice noodles
1 small onion cut into thin slices
2 cloves garlic, minced
1 Tbsp minced ginger
2 Tbsp curry powder or paste
1 can coconut milk
2 cups chicken broth
1 handful of chopped cilantro and extra to garnish
1 lime, quartered
Directions:
Step 1: Heat pot with olive oil to medium-high heat. Add onion and saute for 2 minutes. Add garlic and ginger to pot and saute for 1 minute. Add curry powder or paste and stir for 30 seconds.
Step 2: Add coconut milk and broth. Bring to simmer.
Step 3: Take off heat and add cilantro and squeeze of a lime wedge.
Step 4: Prepare rice noodles to package directions.
Step 5: Assemble your bowl with noodles, soup, and top with protein of choice, cilantro, and green onion.
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