Soupe thaïe au curry vert rapide

Ingrédients

• 1 teaspoon olive oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic (minced)
• 4 cups vegetable broth
• 2 heaping tablespoons Thai green curry paste
• 1 (13.5 ounce) can full fat coconut milk
• 3.5 ounces uncooked vermicelli noodles (see note)
• Handful of basil (torn)
• Handful of cilantro (torn or chopped)
• 1 tablespoon chopped chives ((or use scallions))
• Salt & pepper (to taste)
• Lime wedges for serving

Préparation

1. 1

   Add olive oil to a soup pot over medium-high heat.

2. 2

   Add the ginger and garlic. Cook until fragrant (about 30 seconds).

3. 3

   Add in the vegetable broth and green curry paste. Stir until the curry paste has dissolved. Increase heat and bring the mixture to a boil.

4. 4

   Reduce heat to medium-low and stir in the coconut milk. Simmer for 2 minutes.

5. 5

   Add the vermicelli, herbs, and salt & pepper. Cook for 2-3 minutes or until the noodles have softened. Serve with a wedge of lime.