Preparation:

Step 1: Sauté the Aromatics

Heat the coconut oil in a large pot over medium heat. Once heated, add the sliced onion, minced garlic, and minced ginger. Sauté the ingredients until they become fragrant and slightly softened, about 3 minutes. This step allows the natural oils in the garlic and ginger to release their full flavor, creating a rich base for the soup.

Step 2: Add Curry Paste

Stir in the red curry paste and cook for another 1-2 minutes. This allows the spices and flavors in the paste to bloom, enhancing the overall taste of the soup. Be sure to stir continuously to prevent burning.

Step 3: Build the Broth

Pour in the coconut milk, vegetable broth, soy sauce, and lime juice. Stir well to combine all the ingredients, ensuring the curry paste is evenly distributed. Bring the mixture to a gentle simmer and let the flavors meld together for about 5 minutes.

Step 4: Cook the Vegetables

Add the sliced red bell pepper and mushrooms to the broth. Let them cook for about 5 minutes or until they are tender but still slightly crisp. This step allows the vegetables to absorb the flavors while maintaining their texture.

Step 5: Cook the Noodles

Add the rice noodles to the pot, ensuring they are fully submerged in the broth. Cook according to the package instructions, usually about 4-5 minutes, or until tender. Stir occasionally to prevent the noodles from sticking together.

Step 6: Serve and Garnish

Ladle the soup into serving bowls and garnish with fresh cilantro or basil. Serve with lime wedges on the side for an extra burst of citrusy freshness. Enjoy this delicious Thai-inspired soup while it’s hot!