Don’t you just love a good curry? It’s comforting, has a nice spicy kick and so flavourful! Red curry is one of my favourites. This week’s recipe play is a mix of chicken (can sub with tofu), veggies and udon noodles. Udon know what ya missing until you try this! 

Ingredients

• 1 inch of ginger minced
• 1 medium onion, chopped
• 2 Green onions, chopped. 1 for garnish, 1 for cooking
• 3 Garlic cloves chopped
• 3 Chicken thighs (or chicken breast) cut into cubes / For veggie version substitute with firm tofu and cut into cubes
• 6 Tbsp Red Curry Paste
• 1 can of coconut coconut milk
• 1 lt Chicken broth / Veggie broth
• Pack of frozen veggies (you can use fresh): water chestnut, snap peas, broccoli, carrot 
• Coconut oil
• Udon noodles (or rice/noodle of choice)
• Salt & Pepper
• Optional: Fresh cilantro for garnish

Steps:

1. Heat a large pot in medium. Once warm add in coconut oil. Add in the onion, garlic and green onion. Cool until brown, stirring occasionally. 
2. Add in chicken (or tofu). Stir and cook for about 5 min. Add in 2 tbsps of the red curry paste and cook for another 2 min. Season with salt
3. Then add in broth, veggies, remaining 4 tbsps of the red curry and turn up the heat until it boils. Once it starts boiling, turn heat to low. Add coconut milk and simmer for 10 min
4. While soup is simmering, cook udon noodles according to package instructions. 
5. Add noodles to bowl, scoop in the soup and serve with freshly chopped green onion and cilantro if using. Enjoy 🙂