Ingredients
Scale
- Base Aromatics
- 1 tablespoonoil (olive or avocado)
- 1small yellow onion, diced (about⅓ cup)
- 2garlic cloves, minced
- 1 teaspoonfreshly grated ginger
- Vegetables
- ½red bell pepper, diced
- ½ cupdiced carrots
- Broth & Flavor
- 3 cupschicken or vegetable broth
- 1 cupfull-fat coconut milk
- 2 tablespoonsred curry paste
- 1½ tablespoonsfish sauce
- Salt and pepper to taste
- Noodles & Finish
- 3 ouncesramen or rice noodles
- 1 tablespoonfresh lime juice
- ¼ cupchopped fresh cilantro
- Lime wedges for serving
Instructions
- Step 1: Sauté the Aromatics
- Warm oil in a medium pot over medium heat. Add diced onion and cook for about 2–3 minutes until soft and translucent. Stir in the minced garlic and grated ginger; cook another 30 seconds until fragrant.
- Step 2: Add the Vegetables
- Toss in diced bell pepper and carrots. Stir occasionally for about 3–4 minutes, letting the vegetables soften and lightly caramelize to build flavor.
- Step 3: Build the Broth
- Add the curry paste to the pot and stir for 30 seconds to release its aroma. Pour in the broth and coconut milk, followed by the fish sauce. Season lightly with salt and pepper. Bring the mixture to a gentle simmer.
- Step 4: Cook the Noodles
- Add the noodles directly to the simmering soup. Cook for 3–5 minutes, stirring occasionally, until they’re tender and have absorbed some of the rich curry flavor.
- Step 5: Add Brightness
- Stir in the lime juice and half of the chopped cilantro. Taste and adjust with more lime juice, salt, or pepper as desired.
- Step 6: Serve & Garnish
- Ladle the soup into bowls. Top with extra cilantro and a squeeze of fresh lime. Serve hot and enjoy the comforting balance of creamy coconut, tangy lime, and warming curry spice.