Spicy Coconut Curry Noodle Soup

🥘 Ingredients

• Pho Stock Concentrate
  4 unit
• Sweet Thai Chili Sauce
  2 oz
• Veggie Stock Concentrate
  2 unit
• carrots
  12 oz
• coconut milk
  2 unit
• cooking oil
• curry powder
  2 tbsp
• garlic powder
  2 tsp
• lime
  2 unit
• pepper
• ramen noodles
  9 oz
• salt
• scallions
  4 unit
• spinach
  5 oz

🍳 Cookware

• medium pot
• large pot
• strainer

1. 

   1

   Bring a medium pot of water to a boil. Wash and dry produce.
2. 

   2

   Peel carrots ; halve lengthwise and slice on a diagonal into 1/4-inch-thick pieces. Trim and thinly slice scallions , separating whites from greens.

   carrots: 12 oz, scallions: 4 unit
3. 

   3

   Heat a large drizzle of cooking oil in a large pot over medium-high heat. Add carrots, scallion whites, curry powder , salt , and pepper . Cook, stirring, until slightly softened, ⏱️ 1-2 minutes .

   cooking oil, curry powder: 2 tbsp, salt, pepper
4. 

   4

   Stir 1 1/2 cups water (3 cups for 4 servings), Pho Stock Concentrate , Veggie Stock Concentrate , Sweet Thai Chili Sauce , and garlic powder into pot with veggies. Bring to a boil, then reduce heat to medium low. Cook, stirring occasionally, until carrots are tender, ⏱️ 2-4 minutes .

   Pho Stock Concentrate: 4 unit, Veggie Stock Concentrate: 2 unit, Sweet Thai Chili Sauce: 2 oz, garlic powder: 2 tsp
5. 

   5

   Meanwhile, quarter lime .

   lime: 2 unit
6. 

   6

   Once pot of water is boiling, add ramen noodles ; cook, stirring occasionally, until al dente, ⏱️ 1-2 minutes .

   ramen noodles: 9 oz
7. 7

   Drain using a strainer , then rinse noodles under cold water for ⏱️ 30 seconds .
8. 8

   Stir spinach , drained noodles, coconut milk , and a big squeeze of lime juice into pot with soup; cook, stirring, until spinach is wilted and soup is simmering, ⏱️ 1-3 minutes .

   spinach: 5 oz, coconut milk: 2 unit
9. 9

   Taste and season with salt and pepper.
10. 10

    Divide soup between bowls. Sprinkle with scallion greens and serve with remaining lime wedges on the side.