All time favourites: Thai Curry Soup

Today I want to share one of my favourite recipes with you. I like it so much, I could eat it everyday and would never get tired of it. It´s probably not even close to real thai curries, but since one always has the oportunity the increase the spicyness or adapt the recipe otherwise, I will share it anyway.

Ingredients:

150g rice noodles
1 can of coconutmilk
1 can of chickpeas
2 (or more) teaspoons of red thai curry paste
2-3 gloves of garlic
1 small piece of ginger
the juice of 1-2 limes (I like it very... limy?)
about 2 tablespoons of agave nectar (or the sweetener you personally like the best)
Salt and pepper to taste

For the vegetables in it, you´re free to use, what you prefer. I would always go for spinach. In this case, I also used sugar snaps and tofu (which isn´t exactly a vegetable). Other great options are bell peppers or carrots.


Direction:
For this soup I pretty much just throw everything in one pot. The only exception are the rice noodles, which soak in hot water, until they are done. In a large pot, I put the coconutmilk, the chickpeas, the curry paste, the minced garlic and ginger and all the frozen vegetables (if used). Simmer this on medium to low heat, for about 10 minutes or until the vegetables are defrosted. Now throw in the other vegetables and add the lime juice, the agave nectar and salt and pepper. To serve it, use a bowl and add some of the noodles at first. Then top it with the soup. If the soup turns out too thick, add some water. Serve everything hot.

If you try this at home, please tell me, which vegetables you used and whether you liked it. :)

Enjoy your meal!