Directions

1. In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for about 5 minutes, until fragrant. Add the carrots and cook until slightly tender, about 5 minutes.
2. Add the vegetable stock, soy sauce, coconut milk, and sliced red bell peppers. Bring to a boil, then reduce heat to simmer. Cook until carrots are fully tender.
3. Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice, top with cilantro, and serve. You can also add the noodles to the pot and serve them after they’re cooked.