Quick Thai Red Curry Noodle Soup

Ingredients

• 8 oz Rice noodles
• 3 tbsp Red curry paste
• 14 oz can Coconut milk (full fat)
• 4 cups Vegetable broth
• 1 tbsp Coconut oil
• 1 tbsp Fresh ginger, minced
• 3 cloves Garlic, minced
• 2 tbsp Fish sauce (or soy sauce)
• 1 tbsp Brown sugar
• 1 large Red bell pepper, sliced
• 1 tbsp Fresh lime juice
• 0.25 cup Fresh cilantro(optional)

Instructions

1. 1

   Cook the rice noodles according to package instructions, drain, and set aside.

2. 2

   Heat coconut oil in a large pot over medium heat, then add garlic and ginger, sautéing for 1 minute until fragrant.

3. 3

   Stir in the red curry paste and cook for another 2 minutes to release the oils and deepen the flavor.

4. 4

   Pour in the vegetable broth and coconut milk, stirring well to combine the paste into the liquid.

5. 5

   Add the sliced bell pepper, fish sauce, and brown sugar, then bring the soup to a gentle simmer for 5-7 minutes.

6. 6

   Stir in the lime juice and taste, adjusting salt or sweetness as needed.

7. 7

   Divide the cooked noodles into four bowls and ladle the hot curry broth and peppers over them.

8. 8

   Garnish with fresh cilantro and an extra lime wedge before serving immediately.