Ingredients:

• 1 tablespoon coconut oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 oz or 400 ml) coconut milk
• 4 cups vegetable or chicken broth
• 1 tablespoon fish sauce or soy sauce
• 1 tablespoon lime juice
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 8 ounces (250 g) rice noodles or your favorite noodles
• 1/2 cup fresh cilantro or basil for garnish
• Lime wedges for serving

Instructions:

1️⃣ Warm the coconut oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until soft and fragrant.

2️⃣ Add the red curry paste to the pot, stirring continuously for 1–2 minutes to release its aroma.

3️⃣ Pour in the coconut milk, broth, fish sauce (or soy sauce), and lime juice. Stir well and bring the mixture to a gentle simmer.

4️⃣ Incorporate the sliced red bell pepper and mushrooms. Cook for about 5 minutes, or until the vegetables are tender.

5️⃣ Add the noodles to the pot and cook according to the package instructions until they reach your desired tenderness.

6️⃣ Serve the soup hot in bowls, garnished with fresh cilantro or basil, and include lime wedges on the side for an extra zesty kick.

Notes:

• For added protein, top the soup with cooked chicken, shrimp, or tofu.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4