15-Minute Red Curry Noodle Soup - Forks Over Knives

Ingredients

• 8 oz. dried pad Thai brown rice noodles, broken into 2-inch pieces
• 2 cups low-sodium vegetable broth
• 2 tablespoons red curry paste
• 6 cloves garlic, minced
• 1 tablespoon finely chopped fresh lemongrass
• 2 teaspoons grated fresh ginger
• 1 large red bell pepper, chopped (1 cup)
• 1 cup bias-sliced fresh snow pea pods
• 2 carrots, cut or shredded into thin bite-size strips (1 cup)
• 2 cups unsweetened coconut milk beverage
• Sea salt, to taste
• ¼ cup thinly sliced fresh basil leaves
• ¼ cup fresh cilantro leaves
• ½ onion, very thinly sliced (¼ cup)
• 1 fresh Fresno, jalapeño, or serrano chile pepper, thinly sliced (optional)
• 1 lime, cut into 4 wedges