Red Curry Noodle Soup

Liana Werner-Gray

by | Read time: 1 minute

You see that 3-minute, microwavable noodle soup cup sitting on the counter? You might think it’s a simple, heat-and-eat-at-your-desk lunch. But you’d be wrong to underestimate it. While it can make for a quick, easy meal when you’re swamped with back-to-back meetings, it also can transform into a gourmet and exotic dinner in only 15 minutes. This red curry noodle soup recipe proves there’s more to that soup cup than meets the eye.

Serves 2

Ingredients

2 pkgs. Explore Cuisine Soybean Noodle Soup
1 Tbsp. Nutiva Coconut Oil with Buttery Flavor
4 Tbsp. coconut sugar
3 Tbsp. red curry paste
1 tsp. garlic paste
1/2 head broccoli, chopped

Toppings (optional)

Handful fresh basil
Handful fresh cilantro
1–2 Tbsp. crushed peanuts or almonds
3/4 cup bean sprouts
2 green onions, sliced
Grated carrots
Juice of 1 lime

Directions

  1. In a large pot, bring 5 cups water boil. Add coconut oil, coconut sugar, red curry paste, garlic paste and broccoli. Let cook for about 5 minutes.
  2. Add noodles to pot and continue to boil for another 2 minutes until noodles are cooked.
  3. Transfer noodles and broth to serving bowls. Add toppings.

Note: Add about 1/2 lb. shrimp, chicken, beef or tofu if desired.