Thai Red Curry Udon Noodle Soup

Warm up a large pot with a little sesame oil (or olive oil) and then add the onion with a pinch of salt. Cook for 5-7 minutes stirring often.

Then add the garlic and ginger and cook for 1-2 minutes stirring often. Add the red curry paste and stir to coat the onion.

Add the vegetable broth, coconut milk, soy sauce, maple syrup and lime juice. Then, add the mushrooms, stir to combine, cover and simmer for 10-15 minutes or until the mushrooms are tender.

Add the spinach and frozen udon, cover and simmer for a few minutes or until the udon are done (keep them chewy, they don't need much cooking). Taste the broth and add more soy sauce or red curry paste if desired.

Serve warm with your topping of choice. Enjoy!

Dietary

Allergens