Red Thai Curry Style Noodle Soup

• 1 Tablespoon Oil
• 1 whole Onion, Sliced
• 1 whole Pepper, Sliced
• 3-5/8 ounces, weight Beansprouts
• 3-5/8 ounces, weight Mangetout, Halved
• 4 whole Mushrooms, Medium, Sliced
• 2 Tablespoons Red Thai Curry Paste
• 3/4 pounds, 2-1/8 ounces, weight Coconut Milk
• 1/2 pounds, 7/8 ounces, weight Egg Noodles (I Used Straight-to-wok, But Dried Might Work Too)
• 1 bunch Coriander, Chopped Roughly

1. In a large wok, heat the oil and soften the onion. After a couple of minutes, add the remaining vegetables and the curry paste. Continue to cook for 5 more minutes, until the vegetables begin to soften.
2. Add the coconut milk and the noodles, and season to taste. Allow to simmer for 5-10 more minutes (maybe a little more if you are using dried noodles). You may need to add a dash of water if you feel that your soup is not runny enough.
3. Serve hot, topped with fresh chopped coriander.

oil, onion, pepper, mushrooms, red thai curry, ube, noodles, coriander

Taken from tastykitchen.com/recipes/soups/red-thai-curry-style-noodle-soup/ (may not work)