This is warming, nourishing and very comforting. Comfort is something we all need right now. I have used sweet potato here but you can use pretty much any veg you have lying around, the same goes for the noodles, you can use whatever noodles or pasta you have in the cupboard. If I had any prawns or tofu I would have added them in here too, if you eat meat feel free to add some shredded cooked chicken.
Ingredients
Heat the coconut oil in a heavy based sauce pan. Add the red onion and fry for a couple minuets then add the garlic, ginger, the curry paste and continue to fry for a couple more minuets continuously string so nothing burns. Tip in the sweet potato and stir so the potatoes are coated in the paste. Add the sugar, soy sauce, and fish sauce, stir and then pour in the coconut milk and stock. Bring the pan to a boil then reduce to a simmer for about 15 minuets. Meanwhile cook the noodles according to the packet instructions, drain and set aside. Then boil the eggs, remove from the water and peel then. When the potatoes are nice and soft the soup is ready, stir in the lime juice just before serving. Divide the noodles in two bowls and then ladle the soup over them, garnish with fresh herbs, spring onions, eggs and sesame seeds if you fancy. Directions
