Thai Red Curry Soup

Ingredients

• 2 Tbsp. avocado oil or olive oil
• 1/2 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced carrots
• 3 garlic cloves, minced
• 1 Tbsp. freshly grated ginger
• 1/4 cup red curry paste
• 6 cups chicken broth or vegetable stock
• 1 (14 oz.) can full-fat coconut milk
• 3 Tbsp. fish sauce
• 4-5 oz. ramen or rice noodles (see note)
• 1 Tbsp. fresh lime juice, plus more to taste
• 1/2 cup fresh chopped cilantro, plus more for serving
• Lime wedges, for serving

Instructions

1. 1

   In a dutch-oven, heat oil over medium heat. Add onions, red bell pepper, and carrots. Cook until tender, about 5-7 minutes.

2. 2

   Stir in garlic, ginger, and red curry paste. Cook until fragrant for about 1 minute, stirring frequently.

3. 3

   Add chicken broth, coconut milk, and fish sauce. Season with salt and pepper, to taste. Let the mixture come to a simmer. Cook, uncovered, for 5 minutes. Stir in noodles and simmer until tender. Cook time will vary based on the type of noodles. Check the package for directions.

4. 4

   Stir in lime juice and cilantro.