# What You'll Need:
→ Broth
01 - 2 tablespoons vegetable oil
02 - 3 cloves garlic, minced
03 - 1 tablespoon fresh ginger, grated
04 - 2 tablespoons red curry paste
05 - 1 (13.5 oz) can coconut milk
06 - 3 cups vegetable broth
07 - 1 tablespoon soy sauce
08 - 1 tablespoon brown sugar
09 - 1 teaspoon lime juice
→ Noodles
10 - 4 packs instant ramen noodles (discard seasoning packets)
→ Vegetables
11 - 1 cup carrots, julienned
12 - 1 cup bell pepper, thinly sliced
13 - 1 cup baby spinach
14 - ½ cup frozen peas (optional)
15 - 2 green onions, sliced
→ Garnish
16 - Fresh cilantro leaves
17 - Lime wedges
18 - Sriracha or chili flakes (optional)
# Directions:
01 - Heat vegetable oil in a large pot over medium heat. Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
02 - Stir in red curry paste and cook for an additional 1 minute to release flavors.
03 - Add coconut milk and vegetable broth to the pot, whisking until mixture is smooth.
04 - Stir in soy sauce, brown sugar, and lime juice. Bring the broth to a gentle simmer.
05 - Add julienned carrots and sliced bell pepper to the broth. Simmer for 5 minutes until slightly softened.
06 - Add ramen noodles to the pot and cook according to package directions, usually 3 to 4 minutes.
07 - Stir in baby spinach and frozen peas; cook until just wilted, about 1 minute.
08 - Taste the broth and adjust seasoning as needed.
09 - Ladle soup into bowls and top with sliced green onions, fresh cilantro, lime wedges, and optional sriracha or chili flakes.
