Step 1

Cook noodles/pasta according to package instructions. (We like to add these noodles to a heatproof bowl and cover with boiling water for 4-5 minutes, but this doesn’t work with all types of noodles.) Once tender, rinse and set aside.

Step 2

Meanwhile, heat oil in a large pot over medium heat. Once hot, add shallot and cook for 1-2 minutes to soften. Add ginger, garlic, curry paste, and red pepper flakes and sauté for 1 minute, until fragrant.

Step 3

Add broth, coconut milk, and coconut aminos (or tamari), and bring to a simmer. Once simmering, add the cubed chicken (or tofu) and cook for 5 minutes. Make sure it’s simmering, not boiling, or the chicken will get tough.

Step 4

Add the bok choy (or broccoli or carrots) and mushrooms (or bell pepper/green beans) and cook for another 3-4 minutes until tender.

Step 5

Once tender, add the snap peas (or corn) and cook for 1-2 minutes more or until your snap peas reach your desired texture — we prefer our peas to stay a vibrant green and be a little crunchy.

Step 6

Taste the broth and adjust as needed, adding lime juice for brightness (we added 1 Tbsp or 15 ml), more coconut aminos or tamari for overall flavor/saltiness, or more red pepper flakes for heat.

Step 7

To serve, divide noodles between serving bowls and ladle the soup over the top. Garnish with chopped mint or cilantro, roasted peanuts or cashews, or lime or lemon wedges (all optional).

Step 8

Store any leftover soup and noodles separately in the refrigerator for up to 3-4 days, or freeze the soup (without noodles) for up to 1 month.