1 1/2 tablespoons red curry paste (or
to taste - add a little at a time until desired heat is reached)
2 14-ounce cans coconut milk
2 cups low-sodium chicken broth
2 teaspoons grated ginger
1/2 teaspoon kosher salt
4 ounces sugar snap peas, cut in half
2 carrots, sliced
1 green and 1 red peppers
1 can bamboo shoots
1 cup loose spinach leaves
4 ounces shiitake mushrooms, sliced
1 cup fresh cilantro leaves
Cook the noodles according to the package directions.
In a large saucepan, over medium-high heat, combine the curry paste, coconut milk, broth, ginger, and salt.
Bring to a boil. Add the peas, carrots, peppers, bamboo shoots, mushrooms.
Lower the heat and simmer until the vegetables are tender, about 4 minutes. Add spinach for the final 2 minutes.
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