Thai Red Soup (Print Version)

# Ingredients:

01 - 2 tbsp olive or avocado oil.
02 - Half a cup of diced yellow onion.
03 - Diced red bell peppers, 1/2 cup.
04 - 1/2 cup of chopped carrots.
05 - Minced garlic, 3 cloves.
06 - 1 tbsp grated fresh ginger.
07 - 1/4 cup of red curry paste.
08 - 6 cups of veggie or chicken broth.
09 - One 14 oz can of full-fat coconut milk.
10 - Fish sauce, 3 tbsp.
11 - Ramen or rice noodles, 4–5 oz.
12 - Juice of 1 tbsp fresh lime.
13 - Chopped fresh cilantro, 1/2 cup.
14 - Extra lime wedges, for serving.

# Instructions:

01 - Warm up the oil in a dutch oven at medium heat. Toss in onions, peppers, and carrots, and cook them for 5 to 7 minutes until they're soft.
02 - Mix in the curry paste, garlic, and ginger. Let it cook for a minute until you catch that fragrance.
03 - Add broth, coconut milk, and fish sauce. Sprinkle in some pepper and salt, stir it up, and let it simmer for 5 minutes.
04 - Drop the noodles into the simmering pot. Let them cook as per the package instructions until they're nice and soft.
05 - Pour in lime juice and toss in cilantro. Offer extra lime wedges on the side for anyone who wants more zing.

# Notes:

01 - Red curry paste can vary in spiciness by brand. Thai Kitchen works well here.
02 - Skip using super-thin noodles like vermicelli for this one.

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