a simple easy dinner recipe loaded up with healthy veggies; optional to add your choice of chicken of tofu.
Heat oil in a medium pot, over medium heat and sauté the shallot until golden. Add the curry paste and saute 1-2 minutes. Add the broth and bring it to a simmer. If using jar curry paste, adding the optional lemongrass, ginger and lime add nice flavor.
To brighten up the soup, add 1 cup of the coconut broth into a blender with the fresh basil and blend well until until bright green.
When you are ready to serve the soup, heat the soup up and pour the basil broth mixture into the broth, simmer briefly(no longer than 30 seconds) and turn the heat off ( to preserve the vibrant green color). Taste and adjust lime, salt and heat. Feel free to add more green chili paste to taste.
Divide the noodles among 3-4 bowls. Pour the flavorful broth overtop. Garnish with bean sprouts, lime wedges, shredded carrot, red peppers, scallions & chili flakes or any other veggies, nuts, or garnishes of choice.