Thai Red Curry Noodle Soup

Instructions:

1. Cook the Noodles: Follow the package instructions to cook the rice noodles. Drain and set aside.
2. Prepare the Soup Base: Heat vegetable oil in a large pot over medium heat. Add the red curry paste and cook for 1-2 minutes until fragrant.
3. Add Liquids: Pour in the coconut milk and chicken/vegetable broth. Stir well to combine with the curry paste.
4. Flavor the Soup: Add fish sauce (or soy sauce) and brown sugar. Stir to dissolve the sugar.
5. Cook the Vegetables: Add sliced bell peppers and mushrooms to the pot. Simmer for about 5 minutes until the vegetables are tender.
6. Add Protein: If using cooked chicken, tofu, or shrimp, add it to the pot and heat through.
7. Finish the Soup: Stir in the baby spinach or Thai basil leaves until wilted. Adjust seasoning with extra fish sauce, lime juice, or sugar as needed.
8. Serve: Divide the cooked noodles into bowls. Ladle the soup over the noodles. Garnish with fresh cilantro and sliced red chilies if desired.

Enjoy!