Spicy is the word and what a lovely flavors! Be brave, go for it!

Ingredients (serves 4 – 6)

225 gram rice noodles
3 garlic cloves, minced
2 tablespoons minced fresh ginger
2 tablespoons red curry paste
2 tablespoons coconut oil
1 liter veggie or chicken broth
2 cans unsweetened coconut milk
chopped fresh coriander or basil for garnish
sliced chiles, jalapeño and spring onion for garnish
bean sprouts or matchstick carrots for garnish

Method

Bring a large pot of water to boil. Add the rice noodles, cook for 3 minutes and drain in cold water.
Combine the garlic, ginger and curry paste in a small food processor or mince and mash them together. Add the coconut oil & combine well.
In a large pot heat the curry paste mash over medium heat for 1-2 minutes.
Add the broth, add the coconut milk and bring the mixture to a boil. Season with salt if needed.
Add the drained noodles and let them cook and soak up the hot broth for 2 minutes.
Divide the soup among serving bowls and serve garnished with coriander, Thai basil chiles and spring onions if desired.