Green Curry Noodles

(recipe from teaandcookiesblog.com)

Serves 1 or 2.

3 cups veggie broth
Green Thai curry paste, added to taste and preferred heat level (start with 1/2 tsp.)
4 oz. rice noodles
1 cup greens (pak choy, bok choy, napa cabbage, chard, or spinach)
1 cup broccoli, cut into bite-size flowerets, stems peeled and chopped
Chopped cilantro for topping (or basil, or green onions)

Optional additions: Splash of soy sauce, fish sauce, or Sriacha sauce to taste.  Squeeze of lime juice.

Cook the noodles in boiling water according to package directions, drain and rinse, set aside.

In a medium saucepan, bring the broth to a strong simmer and add the green curry paste.  Start with 1/2 tsp. and then add little by little until desired level of flavor and heat.  Stir to allow the curry paste to dissolve completely.  At this point, add a few drops of soy sauce, fish sauce, or lime juice, if desired.

Add the cooked noodles to the curry broth; stir to detangle.  Add the broccoli; stir and allow to simmer for 1 minute.  Add the chopped greens; stir and remove from heat.  Add a sprinkle of cilantro (or other herb of your choice), serve immediately.

(I made a version of this non-soupy, too:  just sauteed in a small amount of broth in a skillet.  Very tasty and easy!)