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. 1Cook the rice noodles according to package directions in a large pot of boiling water. Drain in a colander, rinse with cold water, then toss with a splash of olive oil to prevent sticking. Set aside.
2. 2Heat olive oil in a separate large stockpot over medium-high heat. Add the diced onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
3. 3Add the minced garlic and fresh ginger to the pot and sauté for 1 minute over medium-high heat, stirring constantly, until fragrant.
4. 4Pour in the vegetable broth and coconut milk, then stir in the green curry paste until fully combined. Bring to a simmer over medium-high heat (approximately 8–10 minutes), then reduce heat to medium-low and simmer uncovered for 5 minutes.
5. 5Add the raw shrimp to the simmering broth and cook for 3–4 minutes over medium heat, stirring occasionally, until the shrimp turn opaque and the internal temperature reaches 165°F (no longer translucent or gray).
6. 6Divide the cooked rice noodles evenly among 8 airtight containers while hot. Pour the hot curry broth and shrimp evenly over the noodles in each container.
7. 7Cover containers and allow to cool to room temperature, then seal tightly and refrigerate for up to 4 days.
8. 8To serve, reheat in a microwave (3–4 minutes, stirring halfway) or on the stovetop over medium heat until steaming throughout.