Thai Coconut Curry Soup (Print Version)

# Ingredients:

01 - 1 pack (400-500g) vermicelli noodles.
02 - 1 large red bell pepper, thinly sliced.
03 - 1 large yellow bell pepper, thinly sliced.
04 - 1 medium red onion, thinly sliced.
05 - 2 stalks celery, thinly sliced.
06 - 2 medium carrots, thinly sliced.
07 - 6 tablespoons Thai red curry paste.
08 - 6 cloves garlic, minced.
09 - 1 tablespoon fresh grated ginger.
10 - 4 cups vegetable or chicken broth.
11 - 1 can (13.5 oz) coconut milk.
12 - 1/4 cup chopped cilantro or parsley.
13 - 1 lime, juiced.
14 - Salt and pepper to taste.
15 - Oil for cooking.

# Instructions:

01 - Heat oil in large pot. Cook peppers, onion, carrot and celery until tender, 3-4 minutes.
02 - Stir in curry paste, ginger and garlic. Cook 1-2 minutes until fragrant.
03 - Add broth, bring to boil then reduce and simmer 10-15 minutes until color deepens.
04 - Meanwhile, cook vermicelli 1-2 minutes in separate pot. Drain and rinse with cold water.
05 - Add coconut milk to soup, simmer 10 minutes until thickened. Stir in cilantro, lime juice and noodles. Season with salt and pepper.

# Notes:

01 - Use tongs to prevent noodles sticking.
02 - Found curry paste in international aisle.
03 - Can use any noodles of choice.

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