Thai Green Curry Soup

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  8 oz Rice Noodles, Dry
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  4 Garlic(12g)
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  8 cup Vegetable Broth, Low Sodium
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  15 oz Coconut Milk, Full-Fat, Canned
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  3 tbsp Green Curry Paste, Thai
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  1 Ginger, Fresh Root(85g)
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  2 cup Shrimp

Instructions

1. 1Cook the rice noodles according to package directions until just tender. Drain in a colander, rinse with cold water to stop cooking, and set aside.
2. 2Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add the sliced white onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
3. 3Add the minced garlic and sliced ginger to the pot and sauté for 1 minute, stirring constantly, until fragrant.
4. 4Stir in 3–6 tablespoons green curry paste (start with 3 and add more to taste). Pour in the 8 cups vegetable stock and the can of coconut milk, stirring until fully combined.
5. 5Bring the soup to a simmer over medium-high heat, about 8–10 minutes. Reduce heat to medium-low and simmer uncovered for 5 minutes to meld flavors.
6. 6Add the 2 cups cooked chopped protein to the simmering broth and stir gently. Cook for 2–3 minutes over medium heat until the protein is heated through.
7. 7Remove and discard the ginger rounds. Taste the broth and adjust curry paste as desired.
8. 8Divide the cooked rice noodles evenly among meal-prep containers. Ladle the hot curry broth and protein evenly over the noodles in each container. Seal and refrigerate for up to 4 days.