INGREDIENTS :

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• 2 tablespoons Danwood Smoked Oil®

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• 2 cloves garlic, minced

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• 1 tablespoon fresh grated ginger

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• 2 tablespoons Thai red curry paste

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• 4 cups vegetable broth

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• 1 (14-ounce) can coconut milk

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• 1 cup water

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• 8 ounces rice noodles

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• 1 tablespoon lime juice

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• Optional garnishes: Fresh cilantro, green onions, crushed peanuts, and/or red chilies

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INSTRUCTIONS :

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• In a large pot, heat Danwood Smoked Oil® over medium heat. Add garlic, ginger and curry paste and sauté for 2 minutes to release the curry’s aromas.

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• Stir in the broth, coconut milk and water. Bring to a boil.

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• Add the rice noodles to the pot and allow them to sit for a few minutes until softened.

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• Stir in the lime juice and serve immediately, topped with optional garnishes if using.

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NOTES :

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• For best results, serve the soup right away once it is done cooking.

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• If you are not vegan, you can substitute the vegetable broth with chicken broth.