Creamy Curry Egg Noodle Soup
Ingredients
- 1 large leek or 2 medium leeks
- 2 Tbsp. vegetable oil
- 5 large garlic cloves, finely grated
- ¼ cup (or more) Thai red curry paste
- 4 cups low-sodium vegetable broth
- ⅓ cup tahini (such as Soom)
- 3 Tbsp. honey
- 1 Tbsp. soy sauce
- 1 Tbsp. unseasoned rice vinegar
- 12 oz. wide egg noodles
- 1 small bunch Tuscan kale, ribs and stems removed, leaves torn into small pieces
- 2 Tbsp. unsalted butter
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