Thai Red Curry Soup

Ingredients

• Salt
• Black pepper
• Garlic
• Water
• Milk
• Egg
• Pepper
• Onion
• Sesame oil
• Coconut milk
• Cold water
• Ginger

Directions

1. In a large stockpot, prepare the noodles, rice, or grains as directed on the package. Pour them into a colander to drain, give them a quick rinse under cold water, then add a small drizzle of oil, such as toasted sesame oil, and toss so everything gets lightly coated and is less likely to clump. Put them aside.
2. While that is happening, warm the oil in another large stockpot over medium-high heat. Add the onion and cook for 5 minutes, stirring now and then. Stir in the garlic and cook for 1 more minute, stirring occasionally. Add the veggie stock, coconut milk, curry paste, and ginger, then stir everything together. Bring the broth to a simmer, lower the heat to medium-low, cover the pot, and let it simmer for 5 minutes, or until you are ready to serve. Taste, then adjust with salt, black pepper, and/or more curry paste as needed.
3. For the protein, either let it cook gently in the simmering broth, or prepare it separately in the oven, on the stove, or in the Instant Pot, depending on what you are using, then stir it in at the end.
4. For the vegetables, you can simmer them in the broth until they are tender, or cook them separately and add them when everything else is ready.
5. When all the components are finished, stir them together in the large stockpot, or build the bowls individually by layering each element. Add your preferred toppings to each bowl, then serve warm and enjoy.