Thai Green Curry Soup

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  Rice Noodles, Dry(227g)
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  Olive oil(15g)

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

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  Yellow Onion
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  Garlic(240g)
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  Vegetable Broth, Low Sodium(1920g)
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  Coconut Milk, Full-Fat, Canned
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  Green Curry Paste, Thai(90g)
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  Ginger, Fresh Root
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  Shrimp(480g)

Instructions

1. 1In a large stockpot, cook the noodles (or rice or grains) according to the package instructions.  Drain in a colander, then rinse with cold water, and drizzle with a splash of oil (or I like to use toasted sesame oil), and toss until the noodles are evenly coated.  This will help prevent them from sticking.  Set aside.
2. 2Meanwhile, get your broth going.  Heat oil in a separate large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally.  Add garlic and sauté for 1 more minute, stirring occasionally.  Then add in the veggie stock, coconut milk, curry paste and ginger, and stir to combine.  Continue cooking until the broth reaches a simmer.  Then reduce heat to medium-low, cover and simmer until ready to use.  Taste and season with salt and pepper, as needed.  Meanwhile…
3. 3As I mentioned above, you can either cook your protein actually in the broth, or separately (in the oven, on the stove, or in the Instant Pot, depending on your protein) and then add it in at the end.
4. 4You also have the choice of cooking your veggies actually in the broth, or separately (in the oven, on the stove, or in the Instant Pot, depending on your veggies).  Or, of course, feel free to sauté any veggies that you’d like along with the onions when making your broth.
5. 5Once the elements above are all ready to go, you can either combine and stir them all together in your big stockpot.  Or, you can layer them together in your individual serving bowls.  Then sprinkle each serving bowl with your desired toppings, serve warm and enjoy!