30 Minute Coconut Curry Noodle Soup

halfbakedharvest.com

Cheryl Savage

2 tablespoons extra-virgin olive oil

1 tablespoon fresh chopped ginger

1 shallot, chopped

¼ cup Thai red curry paste

2 cans (14 ounces) full-fat coconut milk

2 to 3 cups low-sodium broth

3 tablespoons fish sauce (or use soy sauce)

3 tablespoons creamy peanut butter

1 bunch broccolini (or 3 cups spinach)

¼ cup fresh cilantro or Thai basil, chopped

8 ounces egg or rice noodles

limes and peanuts, for serving

subheading: CHILI CRISP CHICKPEAS:

1 can (14 ounces) chickpeas, drained, plus patted dry

¼ cup tamari/soy sauce

1 tablespoon pure maple syrup

½ cup flaked unsweetened coconut

3 tablespoons sesame seeds

¼ cup chili oil

Directions at halfbakedharvest.com

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