Thai Red Curry Soup (Print Version)

# Ingredients:

01 - 2 tablespoons avocado or olive oil.
02 - 1/2 cup yellow onion, diced.
03 - 1/2 cup red bell pepper, diced.
04 - 1/2 cup carrots, diced.
05 - 3 garlic cloves, minced.
06 - 1 tablespoon fresh ginger, grated.
07 - 1/4 cup red curry paste.
08 - 6 cups chicken broth or vegetable stock.
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, plus more to taste.
13 - 1/2 cup fresh cilantro, chopped.
14 - Lime wedges for serving.

# Instructions:

01 - Heat oil in dutch oven. Cook onions, peppers, and carrots 5-7 minutes until tender.
02 - Stir in garlic, ginger, and curry paste. Cook 1 minute until fragrant.
03 - Add broth, coconut milk, and fish sauce. Season with salt and pepper. Simmer 5 minutes.
04 - Add noodles and cook until tender according to package directions.
05 - Stir in lime juice and cilantro. Serve with extra lime wedges.

# Notes:

01 - Curry paste strength varies by brand.
02 - Don't use ultra-thin rice noodles.
03 - Discard ramen seasoning packet if using.

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