Coconut Curry Noodle Soup

Coconut Curry Noodle Soup
by Sage, Sage Infused

Ingredients

• Rice noodles
• Bok choy
• Snow peas
• 2 tbsp CF Thai Yellow Curry Paste
• 1/2 cup coconut milk
• 1/2 cup water or extra coconut milk
• Protein of choice (I did soy marinated tofu)
  

Toppings: fresh coriander, spring onions, sesame seeds, dash fish sauce and soy sauce.

Method:

1. Chop the ends of bok choy and snow peas and set aside.
2. In a pot bring water to a boil and add in rice noodles. When the rice noodles are 80% done add in the bok choy and snow peas and cook until the noodles are ready.
3. Drain and rinse with cold water to stop further cooking then set aside.
   
4. In a sauce pan add curry paste and fry for 1-2 minutes add in coconut milk and water and mix well then take off heat.
   
5. In a bowl assemble noodles and greens and top with the curry broth.
   
6. Top with protein of choice and any toppings.