Yellow Curry Noodle Soup

Method

1. In a large pot set to medium low heat, add 2 tbsp of peanut/vegetable oil
2. Add 1 shallot (sliced) & allow to soften before adding yellow curry paste
3. Fry off curry paste until the oil begins to separate from the curry paste (stirring often)
4. Add carrot, zucchini & 1/2 of the chopped garlic cloves and fry for a 2 minutes
5. Add remaining soup ingredients (coconut milk, 1/2 of the fish sauce, 2 tbsp of the sugar, chicken stock, salt , pepper & msg) and bring to a boil. Continue on next step until it is at a boil to save time! Once it gets to a boil turn down to a low simmer until ready to serve! This is the soup base all done (but don't forget to taste for seasoning & adjust)
6. -In a large pan or pot add 1tbsp of cooking oil and bring to medium high heat
7. Add mince & brown well to bring some caramelisation. While the mince is browning use this time to get another pot of water boiling and prepare your pack of noodles according to packet instructions. Continue with mince instructions below once mince is browned.
8. Add 1/2 of the remaining amount of Valcom yellow curry paste (this is 1/4 of the total jar). Maths is fun!
9. Add remaing prepared ginger, the grated garlic, remaining chopped shallot & fry for another 2-3 minutes until fragrant & delicious
10. Add Thai basil, stir through for 1 minute & turn off heat
11. To assemble: Place some drained noodles into a bowl, ladle over about 1.5 cups of the soup & vege. Top with a lade of cooked mince & garnish