Thai Noodle Soup & Sweet Potatoes
Serves 420 mins prep40 mins cook
A warming Thai noodle soup made with homemade curry paste containing chili, ginger, garlic, lemongrass, spring onion, coriander, and turmeric. Braised shallots are combined with coconut milk, veggie stock, lime leaves, and fresh greens like spinach and kale. Served with soaked rice noodles and garnished with fresh coriander, mint, and lime juice. A side dish of sweet potatoes, steamed and then sautéed with garlic, chili, and ginger, complements the soup perfectly.
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Instructions
1: Prepare homemade curry paste by combining chili, ginger, garlic, lemongrass, spring onion, coriander, and turmeric. 2: Braise plenty of shallots until they fall apart. 3: Add the fragrant curry paste, coconut milk, veggie stock, and lime leaves. 4: Simmer the mixture until well combined and flavors develop. 5: Add fresh greens like spinach or kale right at the end. 6: Serve the broth over soaked rice noodles and garnish with fresh coriander, mint, and lime juice. 7: For sweet potatoes, peel, slice, and steam until soft. 8: Sauté steamed sweet potatoes in vegetable oil with garlic, chili, and ginger. 9: Garnish sweet potatoes with leftover coriander, mint, and spring onion.View original recipe