Quick Starts: Thai Curry Soup

When I made this soup, I was contemplating a big bag of crispy chips. However, I was lazy and didn't want to walk up the street and I had a few projects going on so I decided to use the curry broth I purchased a week ago. This curry broth just happens to be a nice backdrop to a few things: nicely sliced vegetables, thai noodles, and a bit of heat provided by red pepper flakes.

Not only was the dish great to eat, it was done in a flash. So go ahead, give your fridge a good cleaning, find some vegetables to use, toss them in the pot after sauteeing your onions! You can thank me later.

Enjoy!

Thai Curry Soup 

Ingredients

• Thai noodles 
• Curry broth 
• Water (1-2 cups is fine) 
• Assorted vegetables wash and cut, set aside in bowl. (frozen is also fine) 
• 1/2 bunch of scallions 
• 1/2 red bell pepper or orange bell pepper finely chopped
• Red Pepper Flakes (optional) 
• Fresh cilantro (optional) 
• 1 tablespoon Zucchini, minced (optional)

Process

1. Steam thai noodles 8-10 minutes, set aside 
2. In pot, toss scallions and bell pepper with one teaspoon of oil. 
3. Add curry broth and water to pot. 
4. Cook for an additional 5 minutes til carmalized. 
5. Add red pepper flakes, thai noodles and cook til desired consistency. 
6. Serve with garnished cilantro or zucchini (as in picture above)