Thai Red Curry Chicken Soup by Welleasy

Ingredients

• 1 inch ginger, peeled and chopped
• 2 garlic cloves, minced
• 2 heaped tbsp red Thai curry paste
• 1 small carrot, sliced
• 1/2 red bell pepper, sliced
• 240 ml chicken bone broth
• 1 can coconut milk (about 400 ml)
• 1 tbsp tahini
• 1 tbsp coconut aminos or soy sauce
• Juice of 1/2 lime
• 150 g buckwheat ramen noodles, pre-cooked
• 1 cup steamed Asian greens, for serving
• 1 tbsp sesame seeds, for serving
• 200 g crispy tofu or prawns, cooked, for serving

Instructions

1. Heat a pan over medium heat for 1 minute, then sauté the ginger and garlic for 30-60 seconds until fragrant.
2. Stir in the red Thai curry paste and cook for 30 seconds, then add the carrot and bell pepper and toss for 2 minutes.
3. Pour in the chicken bone broth and coconut milk, then simmer for 5 minutes until the vegetables are just tender.
4. Whisk in the tahini, coconut aminos, and lime juice, then simmer for 1 minute until smooth and slightly thickened.
5. Add the pre-cooked ramen noodles and warm for 1-2 minutes, stirring until heated through.
6. Divide into bowls and top with steamed greens, sesame seeds, and cooked tofu or prawns if using.