Thai Curry Noodle Soup

Ingredients

• 2 tsp vegetable oil
• 2 tbsp Thai green curry paste
• 1½ lb stir-fry vegetables
• 1¼ lb raw large shrimp
• 2½ cup coconut milk
• 3¾ cup vegetable broth
• 1 lb udon noodles
• ¾ oz fresh cilantro (optional)
• ¾ oz fresh basil (optional)
• 2 red chili (optional)
• 4 green onions (optional)

Steps

1. Heat vegetable oil in a large saucepan or pot over medium heat.
2. Add Thai green curry paste and cook for 1 minute until fragrant.
3. Stir in stir-fry vegetables and shrimp, cooking for 3 minutes until shrimp are mostly pink.
4. Pour in coconut milk and vegetable broth, then add udon noodles.
5. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, or until noodles are cooked and vegetables are tender-crisp.
6. Divide the soup among four bowls.
7. Garnish with fresh cilantro, basil, sliced red chili, and green onions, if desired.