I was inspired by the Friday night dates my husband and I had while stationed in Guam. We found a love for thai food and enjoyed the adventure every menu and different family-owned restaurant would bring. Pacific Natural’s Cashew Carrot Ginger soup already has a bold, exotic, and uplifting flavor that is never boring. Adding Thai flavors takes you around the world in just a bite. The creamy coconut, warm ginger, fresh lemongrass, bright lime, and a little heat from thai chili will impress any guest. Using the soup as a perfect foundation of flavor, an adventurous (and healthy!) dinner at home could easily be ready in just 20 minutes.
Need more meat? Add shrimp or chicken for a heartier meal
In a large pot over medium-high heat, add 1 Tablespoon of Vegetable oil.
Add frozen veggies and cook 2-3 minutes.
Add the Thai Red Curry Paste, stir to mix evenly, and cook 5 minutes.
Turn heat down to medium-low and add the Cashew Carrot Ginger soup, stir to be sure the Curry Paste mixes in well. Cover with lid and cook another 7-10 minutes or until warm and bubbling.
In another pot add water in order to cook the noodles. Bring the pot of water to a boil and then remove from heat. Take small handfuls of the noodles, breaking them into thirds. (This makes bite size noodle pieces for the soup) You'll only need about a third of the box in total. Add the noodles to the hot water and let soak for 8-10 minutes. Stir occasionally so that the noodles don't stick to the bottom.
Drain the noodles and measure out 1 and 1/2 cups to add to the soup.
Stir in the noodles, and cook 2 minutes. Now you're ready to serve! Top each serving with a tablespoon of sour cream and sprinkle with your favorite chopped nut. I used walnuts. Enjoy!