Coconut Lemongrass Soup with Rice Noodles

A fragrant, warming coconut lemongrass soup over rice noodles — the perfect rainy Seattle night dinner.

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Ingredients

• 1 can full-fat coconut milk
• 2 cups vegetable broth
• 2 stalks lemongrass, bruised
• 1-inch ginger, sliced
• 2 tbsp red curry paste
• 8 oz rice noodles
• 1 cup mushrooms, sliced
• Bok choy, halved
• Fish sauce and lime to taste
• Fresh cilantro and Thai basil

Instructions

1. Simmer coconut milk, broth, lemongrass, and ginger for 10 minutes.
2. Add red curry paste and stir until dissolved.
3. Add mushrooms and bok choy, cook 3-4 minutes.
4. Cook rice noodles separately, divide into bowls.
5. Ladle soup over noodles, finish with fish sauce, lime, cilantro, and Thai basil.