Thai Red 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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  Thai red curry paste(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 briefly with cold water, drizzle with a splash of oil (I like to use toasted sesame oil), then toss until the noodles are evenly coated to help prevent them from sticking.  Set aside.
2. 2Meanwhile, 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.  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 for 5 minutes or until ready to serve.  Taste and season with salt, black pepper, and/or extra curry paste, as needed.  Meanwhile…
3. 3As I mentioned above, you can either cook your protein by simmering it in the broth.  Or you can cook it 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 by simmering them in the broth until tender.  Or you can cook them separately and add them in at the end.
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 the elements together one by one in your individual serving bowls.  Sprinkle each serving bowl with your desired toppings, serve warm and enjoy!