Aromatic Thai Coconut Curry Soup with Vermicelli Noodles - Recipes by Lena

Ingredients

• 1 pack vermicelli noodles (400-500 grams, rice vermicelli or noodles of choice)
• 1 large red bell pepper (thinly sliced)
• 1 large yellow bell pepper (thinly sliced)
• 1 medium red onion (thinly sliced)
• 2 stalks celery (thinly sliced)
• 2 medium carrots (thinly sliced)
• 6 tablespoons Thai red curry paste
• 6 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 4 cups vegetable broth (or chicken broth)
• 1 can coconut milk (13.5 oz)
• ¼ cup cilantro (or parsley, chopped)
• 1 lime (juiced)
• Salt and pepper to taste
• Oil (for cooking)