Coconut Curry Noodle Bowl

• 2 tablespoons olive oil
• 3 garlic cloves chopped
• 1 tablespoon ginger grated, fresh is best, but you can use powdered
• 3 tablespoons Thai red curry paste
• 2 cups carrots chopped
• 1 red bell pepper sliced
• 4 cups vegetable stock
• 2 tablespoons soy sauce
• 14 ounces lite coconut milk
• 6 ounces rice vermicelli noodles dried
• 1 lime juiced
• scallions

1. In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for about 5 minutes, until fragrant. Add the carrots and cook until slightly tender, about 5 minutes.
2. Add the vegetable stock, soy sauce, coconut milk, and sliced red bell peppers. Bring to a boil, then reduce heat to simmer. Cook until carrots are fully tender.
3. Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice, top with cilantro, and serve. You can also add the noodles to the pot and serve them after they're cooked.

olive oil, garlic, ginger, red curry, carrots, red bell pepper, vegetable stock, soy sauce, coconut milk, rice vermicelli noodles, lime juiced, scallions

Taken from www.yummly.com/recipe/Coconut-Curry-Noodle-Bowl-1235622 (may not work)