Thai Curry Noodle Soup

An easy and most flavorful ramen noodle dish, perfect for a chilly weeknight.

Serves 4

Ingredients:

4 tablespoons unsalted butter

2 shallots, chopped

5 cloves, garlic, chopped

4 carrots, peeled and chopped

2 red bell peppers, diced

4 stalks celery, chopped

2 tsp kosher salt

1/2 tsp black pepper

1 Tbsp grated lemongrass

2 Tbsp grated fresh ginger

2 quarts (8 cups) chicken stock

2 - 4 oz jars red curry paste

15 oz coconut milk

1/4 cup fish sauce

Juice and zest of 1 lime

5 oz ramen noodles

To serve:

Fresh cilantro

Fresh basil

Green onions

Bean Sprouts

Lime wedges

Sesame seeds

Directions:

Heat a large stock pot over medium high heat.  Melt butter.  Add shallots and green onions, cooking for 2-3 minutes.  Add garlic, carrots, bell peppers and celery.  Season with salt, pepper, lemongrass and ginger.  Mix well.  Cook 7-8 minutes.

Add broth, red curry paste, coconut milk, fish sauce, lime juice and zest.  Whisk well to combine.  Turn to high heat and bring to a boil.  Once boiling, turn heat down to low.  Add ramen noodles.  Cover and let cook for 5 minutes or until noodles are ready.

Scoop into a bowl.  Garnish with toppings of choice.