Squid Curry Soup

• 4 ounces thin rice noodles
• 1 bunch scallions
• 2 teaspoons peanut oil
• 2 tablespoons red Thai curry paste
• 14 ounces can reduced fat coconut milk
• 1 1/2 cups low sodium chicken broth
• 1 pound squid tubes and tentacles
• 2 cups bean sprouts
• 1 tablespoon nam pla (Thai fish sauce)
• 1 lime, juiced
• 1 handful fresh cilantro or parsley

1. Prepare the rice noodles. Place noodles in a bowl and pour boiling water over them to cover. Let them soak as you prepare the rest of the soup, but stir them a few times so they don't stick together.
2. Heat oil in a medium or large saucepan. Add the curry paste to the oil and cook for 3 minutes, stirring often, until fragrant. Stir in the coconut milk and the chicken broth, then simmer for 2 minutes. Add the squid to the pan, then simmer for 2-4 minutes, until the tubes and tentacles have become opaque.
3. Stir in the bean sprouts and the greens of the scallions. Season the soup with nam pla, lime juice, and a pinch or two of sugar if you want to add a little sweetness, then remove it from the heat.
4. Drain the noodles and divide them among 4 serving bowls. Ladle the soup over the noodles, then garnish with cilantro or parsley.

thin rice noodles, scallions, peanut oil, red thai curry, coconut milk, chicken broth, tentacles, bean sprouts, fish sauce, lime, cilantro

Taken from food52.com/recipes/11609-squid-curry-soup (may not work)