Thai Coconut Curry Soup (Print Version)

# Ingredients:

01 - 1 pack vermicelli noodles (400-500g).
02 - 1 large red bell pepper, sliced.
03 - 1 large yellow bell pepper, sliced.
04 - 1 medium red onion, sliced.
05 - 2 celery stalks, sliced.
06 - 2 medium carrots, sliced.
07 - 6 tablespoons Thai red curry paste.
08 - 6 garlic cloves, minced.
09 - 1 tablespoon fresh ginger, grated.
10 - 4 cups vegetable or chicken broth.
11 - 1 can (13.5 oz) coconut milk.
12 - ¼ cup cilantro or parsley, chopped.
13 - 1 lime, juiced.
14 - Salt and pepper.
15 - Oil for cooking.

# Instructions:

01 - Sauté 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 and simmer 10-15 minutes.
04 - Separately cook vermicelli 1-2 minutes, drain and rinse with cold water.
05 - Add coconut milk, simmer 10 minutes. Stir in herbs, lime juice and noodles.

# Notes:

01 - Cook noodles separately to prevent sogginess.
02 - Can add protein if desired.
03 - Adjust curry paste to taste.

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