Green Curry Coconut Noodle Soup for Broke College Kidz

FullSizeRender (52)There’s no way to make soup broth that is the color of mucus look appetizing, but regardless of how this dish looks, it was unbelievably delicious.

I drew inspiration from the third recipe in this video by Brothers Green:

Here’s how I made it. I boiled 1 part water, 1 part coconut milk (12 oz. can) and 2 heaping teaspoons of green curry paste. When it started to boil, I threw in one serving of Trader Joe’s brown rice spaghetti along with a dash of salt and olive oil, to add flavor and to prevent the noodles from sticking. Just for funsies I added a dash of hot sauce.

In a pan, I heated up some olive oil and threw in a sliced yellow bell pepper and a handful of bean sprouts. I sauteed the veggies for ~5 minutes until they had gained some color, and then added the veggies to the pot of noodles, letting the soup simmer for a few minutes.

In the pan, I added some more oil and then fried an egg, leaving the yolk runny. I topped it with a bit of salt and pepper.

In a soup dish, I loaded up a generous serving of the noodles and topped it with the fried egg. I had it for brunch one day and it was glorious. I was very pleasantly surprised at how the dish turned out since I had been very loose about the measurements. This dish came together in less than 15 minutes. I’ll keep it in my toolbox of perfect college recipes for the school year!


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