10-Minute Thai Curry Noodles (Stove or Instant Pot)

averiecooks.com

Luv2cook

2 tablespoons olive oil

1 inch fresh ginger, peeled and finely minced OR 2 teaspoons ground ginger

3 garlic cloves, finely minced

6 tbsp red curry paste, or to taste* (See Notes)

one 14-ounce can full fat coconut milk

1 cup vegetable broth (I used low sodium)

16 ounces white rice noodles

Sriracha, optional for garnishing

Soy sauce, optional for garnishing

Lime wedges, optional for garnishing

Directions at averiecooks.com

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