Source: dLIfe

Spicy curry with coconut and noodle soup.

Servings

1 cooking spray
1 tbsp minced garlic
3 tbsp curry powder , or more to taste
3.5 cup low sodium vegetable broth
3 cup lite coconut milk
2 tbsp fresh ginger root , minced
0.67 cup fresh chopped green onion
0.33 cup sliced white onion
1 tbsp chopped parsley , minced
1 tbsp lime peel zest , grated
0.5 tsp chili paste , more to taste
0.25 cup fresh lime juice
0.33 cup fresh cilantro , minced
1 pinch salt
1 pinch white pepper
4 oz rice stick noodles
1 cup cold water
4 quart cold water , boiling

1 Heat a cooking spray coated pot over medium heat. Cook garlic 1 minute. Mix in curry powder and cook, stirring continually for 30 seconds. Stir in broth, coconut milk, gingerroot, onions, parsley, lime rind, and chili paste. Let boil. Lower heat, place lid on pot, and simmer 15 minutes.
2 Mix in lime juice and cilantro. Sprinkle with salt and pepper and simmer 5 minutes.
3 Add noodles to a large bowl and spoon cold water over top. Let soak until noodles are softened, about 5 minutes. Strain. Mix noodles into 4 quarts boiling water. Lower heat and simmer 5 minutes. Strain.
4 Arrange noodles in soup bowls and spoon soup overtop.

Substitute angel hair pasta if you can not find rice stick noodles.