Red Curry Noodle Bowl

2 Tbsp. roasted chili olive oil

1/2 cup diced sweet onion

1/2 cup diced sweet baby peppers

1/2 cup sliced carrots

1 head broccoli cut into bite size pieces

1 cup sugar snap peas cut into bite size pieces

6 garlic cloves, minced

1 Tbsp. freshly grated ginger

1/4 cup red curry paste (I use Thai Kitchen brand)

3 cups chicken broth or vegetable stock

1 (14 oz.) can full-fat coconut milk

3 Tbsp. fish sauce

4–5 oz. ramen noodles

1 Tbsp. fresh lime juice, plus more to taste

1/2 cup fresh chopped cilantro, plus more for serving

In a dutch-oven, heat oil over medium heat. Add onions, red bell pepper, brocolli and carrots. Cook until tender, about 5-7 minutes.

Stir in garlic, ginger, and red curry paste. Cook until fragrant for about 1 minute, stirring frequently.

Add chicken broth, coconut milk, and fish sauce. Season with salt and pepper, to taste. Let the mixture come to a simmer. Cook, uncovered, for 5 minutes. Stir in peas, lime juice and cilantro.  While broth simmers cook ramen according to package directions.

Scoop noodles into bowls and top with veggies and broth. 

Additional toppings: additional lime juice, crushed peanuts and cilantro.