Spicy Thai Curry Noodle Soup

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   1. Combine the garlic, ginger and curry paste in a small food processor (or mince and mash together in a small bowl). Pulse to combine. Add the coconut oil and pulse again to combine everything well.

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   2. In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.

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   3. Add the chicken broth and stir to de-glaze the pot. Add the coconut milk and bring the broth mixture to a boil. Season to taste with kosher salt.

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   4. Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth. Heat noodles in the broth according to the time listed on the package.

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   5. Dish soup and noodles into bowls. Garnish with fresh cilantro, Thai basil, red chilies and green onions.

No additional tips available.