Ingredients

• 1 tbsp coconut oil
• 1 onion, finely sliced
• 1 red bell pepper, finely sliced
• 1 carrot, julienned
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 red chili, finely sliced (optional)
• 1 tbsp Thai green curry paste
• 4 cup vegetable broth
• 1 cup coconut milk
• 1 tbsp fish sauce
• 1 lb peeled shrimp
• 1 package rice noodles
• 3 green onion, finely sliced
• 2 tbsp chopped fresh coriander
• Lime wedges for serving

Preparation

In a large soup pot or Dutch oven, heat coconut oil over medium-high heat. Add onion, red bell pepper and carrot. Cook for 4 minutes or until vegetables begin to soften. Add garlic, ginger, chili and green curry paste and cook for another minute. Add broth, coconut milk and fish sauce. Simmer mixture for 5 to 10 minutes. Add shrimp and noodles. Cook for 3 to 4 minutes until shrimp become pink and opaque. Add green onion and coriander.
Serve with fresh lime wedges.