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
- 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.
- Add noodles to pot and continue to boil for another 2 minutes until noodles are cooked.
- Transfer noodles and broth to serving bowls. Add toppings.
Note: Add about 1/2 lb. shrimp, chicken, beef or tofu if desired.