Snappy curry noodle soup
This soup is just so darn delicious – hot and sour, creamy and sweet.
Serves 2-4
2 tablespoons coconut oil
1 large onion, finely diced
4 garlic cloves, sliced
2 teaspoons grated ginger
6-8 baby potatoes, washed (if large, halve to bite-sized)
200g pumpkin, chopped into bite-sized chunks
1 tablespoon Thai red curry paste (I used Valcom brand)
3 cups vegetable stock or water
1 cup coconut milk
1 teaspoon brown sugar
½ teaspoon sea salt
50g fresh Hokkien noodles (use vermicelli for GF option)
Small squeeze of lemon or lime juice
Fresh mint & coriander leaves to serve
2 tablespoons sesame seeds to serve
