Servings: 4 servings
Ingredients
- 1/2 tablespoon sesame oil
- 1/4 cup sliced white portion of green onion green ends saved for garnish
- 1- inch piece of fresh ginger peeled and minced
- 2 cloves garlic minced
- 5 ounces shiitake mushrooms
- 3 tablespoons red curry paste
- 8 ounces leftover cooked chicken or turkey
- 32 fluid ounces vegetable broth or chicken broth
- 13.5 fluid ounces canned light coconut milk
- 1 tablespoon soy sauce or tamari
- 8 ounces dried thin Chinese egg noodles
Instructions
- 1. In a large stock pot, heat the sesame oil, white parts of green onions, minced ginger, and garlic over medium heat for 4-5 minutes.
- 2. Add the shiitake mushrooms and saute for 5 minutes, stirring occasionally.
- 3. Add in the curry paste and stir, cooking for about 1 minute before adding the remaining ingredients, except for the noodles.
- 4. Cover and reduce heat to medium-low and allow to cook for 12 minutes. Add noodles and cook for 3 more minutes.
- 5. Serve garnished with cilantro and sliced green onion.
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