Thai Curry Soup (Print Version)

# Ingredients:

01 - 2 tablespoons avocado or olive oil.
02 - ½ cup yellow onion, diced.
03 - ½ cup red bell pepper, diced.
04 - ½ cup carrots, diced.
05 - 3 garlic cloves, minced.
06 - 1 tablespoon fresh ginger, grated.
07 - ¼ cup red curry paste.
08 - 6 cups chicken or vegetable broth.
09 - 1 can (14 oz) full-fat coconut milk.
10 - 3 tablespoons fish sauce.
11 - 4-5 ounces ramen or rice noodles.
12 - 1 tablespoon fresh lime juice.
13 - ½ cup fresh cilantro, chopped.
14 - Lime wedges for serving.

# Instructions:

01 - Heat oil in dutch oven over medium heat. Cook onions, bell pepper, and carrots until soft, about 5-7 minutes.
02 - Stir in garlic, ginger, and curry paste. Cook for 1 minute until fragrant.
03 - Pour in broth, coconut milk, and fish sauce. Season with salt and pepper. Bring to simmer and cook 5 minutes.
04 - Add noodles to simmering broth and cook until tender, following package timing.
05 - Stir in lime juice and cilantro. Serve with extra lime wedges.

# Notes:

01 - Curry paste strength varies by brand - Thai Kitchen recommended.
02 - Avoid very thin rice noodles like vermicelli.

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