Author: Instant Mama

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Total Time: 35 minutes

• Yield: 8 Servings

INGREDIENTS

• 1 inch of fresh ginger

• 1 yellow onion (chopped)

• 1 bell pepper (red, yellow, or orange)

• 3 cloves of garlic (roughly chopped)

• 1 carrot (chopped into small matchsticks)

• 400g chickpeas

• handful of green onions

• 1/4 cup chopped fresh basil

• 65g coconut cream

• 2 Tbs fish sauce

• 1 Tbs honey

• 1 package of thin rice noodles

INSTRUCTIONS

1. Slice the ginger and 1/2 of the green onions and add to 2L of water in a large pot. Bring to a boil and then reduce to a simmer. Let simmer while preparing the rest of the ingredients.

2. Slice the pepper and the onion and saute on medium heat until fragrant.

3. Add the chopped garlic, chickpeas, carrots, and red curry paste and saute for another 3 minutes

4. Remove the ginger pieces from the water and add in the ingredients from the skillet.

5. Bring back to a boil and back down to a simmer. Cover and cook until carrots are tender.

6. Add the coconut cream, fish sauce, and honey and let simmer for another minute or so.

7. Add the rice noodles and cook for another 5 minutes

8. Remove from heat.

9. Serve immediately