Red Curry Noodle Soup

Life isn’t always easy, and the past few days have been tough. So this warming, slightly spicy soup is just what I need to get back on track and soothe my soul.

• Sauté 2 cloves of garlic, 1 onion and 3 cm ginger (all finely chopped) in oil in a large pot. Add 2-3 tsp red curry paste according to taste. • Next add 4 kaffir lime leaves and 400 ml of coconut milk. Bring to boil. Add 1 tbsp of miso and 1 tsp of soy sauce.
• Next, add whatever greens you like. Adjust cooking time depending on the vegetables. I added the following in this order: diced potato, broccoli, baby corn and carrots sliced with a potato peeler.
• At last, season the soup to taste with salt, extra curry paste and freshly squeezed lime.
• Cook the noodles. I used lovely thin somen noodles. Put noodles in a bowl and add soup. Top with coriander, cashews and lime wedges