Thai Red Curry Noodle Soup - No Yolks

Ingredients

• To a medium pot add olive oil to sauté the diced onion, minced garlic and red bell pepper stirring occasionally, until tender, for about 3-4 minutes.
• Add in the red curry paste and ginger, stir for about 1 minute.
• Add in chicken broth OR water, the bouillon cubes, (either use the chicken broth or the water and bouillon cubes, not both), roughly chopped cilantro, and 2 cans coconut milk.
• Bring to a boil, then reduce the heat to low and cook, stirring occasionally for about 10 minutes.
• Now add in the fish sauce and brown sugar, then the noodles.
• Cook until noodles are tender, for about 6-7 minutes. Remove from heat.
• Squeeze in line juice, some salt and pepper, to taste. Then garnish with sliced jalapeños, sliced lime and cilantro leaves.Serve immediately.