The Soup gets its name from the fact that I use green curry paste, but feel free to use whatever chili pastes you have floating around.  This soup is all about comfort so add what it is you like for both the base paste and the toppings. I’m feel like I put on several hundred cookie pounds over the holidays so I went with all things green to assuage my post holiday food guilt. The recipe doubles well and is fun for a group

1 garlic clove

2 cups chicken stock

1 section chinese noodles – if you don’t have these on hand linguine will do in a pinch

2 tablespoons green thai paste or your preferred type of chili paste

soy sauce

olive oil

In a large pot heat 2 tspn olive oil and add a whole garlic clove and the curry paste, stir in pot for about 10 seconds add stock, 1 tspn  soy sauce and bring to a boil, add the noodles cook according to the package directions . I topped with chopped tofu, fresh pea shoots, chopped peanuts, avocado and scallions.

The sky is really the limit . My general rule of the thumb is to use veggies that are either pre-cooked (leftovers from the night before) or does not require cooking. You could also, use shredded veggies as a way to avoid having to cook i.e. carrots, zucchini etc.