2 - 4 cloves of garlic*
1 Tbls Neutral Oil
4 Servings Rice Noodles
Optional toppings: Lime, Green Onions, Cilantro, Chile Oil, Fried Eggplant, Enokitake
*The range for the garlic and ginger is for personal tastes. For me, if a recipe says 2 cloves of garlic, I usually add 4. So if you love those flavors, use the amount of the right. If you want to take it easy, use the amount of the left.
In a food processor, combine water, Masala, ginger, and garlic, and process until it is a thick paste and the pieces of ginger and garlic have blended. Add water as needed.
In a heavy bottom pan, add oil and let warm. Add the paste and stir. Cook until the paste thickens, about 2-3 minutes.
Add broth, coconut milk, and fish sauce. Stir well. Add in your vegetables and salt to taste. Bring to a simmer and lower heat. Check vegetables for texture. I like them with a bite still so they are ready usually at 7 minutes.
Taste for salt and add as needed!
Add in your rice noodles. The rice noodles I have are dried into nests. You can either add that directly into the soup or place them into individual bowls, top with the soup, and let sit and cook.
When ready to serve, play with different toppings. Pictured above, we added cilantro, green onions, lime, and chile oil.