THAI CURRY NOODLE SOUP

Although I ènjoy any kind of soup whèn thè wèathèr gèts cold, thèrè is somèthing about a spicy soup that I rèally lovè. I find thèm to bè incrèdibly comforting with thè spicy hèat warming from thè insidè.

This soup is vèry adaptablè dèpènding on your dèsirèd lèvèl of spicinèss. If you arè a fan of hèat thèn I rècommènd using hot curry pastè and adding in èxtra chili pèppèrs, whilè anyonè who is morè sènsitivè should stick to mild curry pastè.

Ingrèdiènts

• 1 tbsp olivè oil
• 1 onion finèly dicèd
• 3 clovès garlic finèly dicèd
• 2 tbsp gingèr finèly dicèd
• 3 tbsp rèd curry pastè
• 4 cups chickèn or vègètablè stock
• 1 can coconut milk (400ml)
• 1 tsp fish saucè (swap for coconut aminos/soy saucè to makè vègan)
• 2 tbsp limè juicè
• 2 cups shrèddèd chickèn (approx 2 chickèn brèasts) (swap for mushrooms to makè vègan)
• 2 zucchini spiralizèd (approx 5 cups zoodlès)
• 1/4 cup choppèd scallions
• 2 rèd chiliès, thinly slicèd
• 2 tbsp thai basil

Instructions
1.Hèat thè olivè oil in a largè pot on mèdium hèat. Add in thè dicèd onion, garlic and gingèr and sauté for 5 minutès until thè onion has softènèd.

2. Add in thè curry pastè, stir and lèt cook for 2 minutès bèforè stirring in thè broth, coconut milk, fish saucè, limè juicè and shrèddèd chickèn.

3.Lèt thè broth simmèr for 5 minutès bèforè adding in thè zucchini noodlès, scallions and half of thè slicèd rèd chiliès. Lèt thè zucchini cook in thè broth for 1 minutès bèforè rèmoving from thè hèat (don't lèt thèm ovèrcook and bècomè mushy).
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