Saturday Supper: Thai Coconut Curry Noodle Soup

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I can't believe it's Saturday already. This week flew by, which is fine by me since I live for the weekends when we can tackle the big projects. I have such a backlog of stuff to tell you about (not the least of which is a little winter update to our bedroom that I'm dying to share) that I could probably take an entire weekend to just blog. But those brown basement steps are calling my name and I just happen to have a can of floor paint sitting right here on my desk that I must put to good use. Enough of the project talk already, let's get on to the good Saturday stuff....

Have you seen the new (new-to-us at least) College Inn culinary broths? I spotted the Thai Coconut Curry flavor in the international foods aisle at our supermarket a few weeks ago and have made soup at least four times with it since. I'm addicted to this stuff and the best part is, it's a super simple one-pot meal that's ready in 20 minutes. I suppose it's not exactly making soup from scratch, but it's close enough and really, who cares when it tastes this good?

Thai Coconut Curry Noodle Soup
serves at least 3
1 medium onion, chopped
1/2 c. carrots, shaved with a vegetable peeler (preferred), or chopped in thin rounds
2 t. fresh ginger root, grated
1/2 t. curry powder
1/4 - 1/2 t. red pepper flakes
2 t. canola oil
1 package baked chuka soba noodles, we use these
1 carton College Inn Thai Coconut Curry culinary broth
2 T. lime juice
1 - 14 oz. can light coconut milk
Add a pound of peeled, uncooked, large shrimp to the first step for a heartier soup. Move on to step 2 when the shrimp have just started to turn pink and are still mostly uncooked or you'll risk overcooking them in the broth.

1. In a large sauce pan cook onion, ginger, curry powder and red pepper flakes in the canola oil for 3 minutes, stirring frequently. If you're using chopped rounds of carrots add them during this step.

2. Add shaved carrots (see note above about chopped carrot rounds), broth, noodles and lime juice, bring to a boil.

3. Reduce heat, and simmer until noodles are tender, about 7 minutes.
4. Stir in coconut milk and heat through

Serve with lime wedges, a spoon and a fork.

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