Step 1

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

Step 2

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

Step 3

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 noodles and simmer until tender. Cook time will vary based on the type of noodles. Check the package for directions.

Step 4

Stir in lime juice and cilantro.