Thai Vegetable Soup with Ramen

Ingredients

1 tbsp vegetable oil

1 tbsp sesame oil

1 -2 onions, diced small

½ cup thinly sliced leeks

2 scallions, white ends, thinly sliced

¾ cup thinly sliced fresh white button or cremini mushrooms

1 1 -inch knob ginger, peeled and grated

3 – 4 fresh garlic cloves, minced

Broth

2 tbsp red Thai curry paste

1 tsp salt

4 cups chicken broth

1 cup water

2 tsp soy sauce

1 tsp sugar

1½ cups coconut milk

1 tsp fish sauce

½ bundle patchoi, chopped

1 carrot, cubed

1 pack ramen noodles, boiled

1 tbsp fresh chopped chives for garnish

Directions

1. Warm oil in pot. Toss in onions, leeks, white scallion parts. Stir until onions turn golden brown.
2. Add the mushrooms and ginger and cook till tender. Add the garlic and salt. Mix in curry paste, sugar, and soy sauce.
3. Pour in broth and water, bring to a gentle boil. Add the patchoi and carrots. Let cook for 5 – 10 minutes until the carrots are tender.
4. Stir in coconut milk and fish sauce and warm through. Taste and adjust seasoning if necessary.
5. Place a serving of ramen noodles in a bowl. Spoon the hot soup over the noodles. Serve hot with a sprinkle of chopped chives.