Recipe: Spicy Thai Red Curry Noodle Soup - Marla Meridith

Ingredients

• 8 ounces rice stick noodles
• 3 garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 2 tablespoons red curry paste
• 2 tablespoons coconut oil
• 4 cups veggie or chicken broth
• 2 cans unsweetened coconut milk
• chopped fresh cilantro or basil for garnish
• sliced red Fresno chiles, jalapeño and green onion for garnish
• mung bean sprouts or matchstick carrots for garnish