“Thai Curry Soup.

Ingredients:

– 2 (3.5 ounce) packages Ramen noodles
– 1 tablespoon Thai red curry paste
– 2 cups low-sodium chicken broth
– 1 can (13.5 ounces) coconut milk
– 1 cup cooked shrimp (optional)
– 1/2 cup sliced bell peppers
– 1/2 cup sliced carrots
– 1/2 cup sliced green onions
– Fresh basil or cilantro for garnish (optional)
– 1 tablespoon fish sauce (optional)
– 1 tablespoon lime juice (optional)

Instructions:

1. **Prepare the Broth:**
– In a large pot, heat the chicken broth over medium heat.
– Add the Thai red curry paste and stir until it is fully dissolved into the broth.

2. **Add the Coconut Milk:**
– Pour in the coconut milk and stir until combined. Bring the mixture to a gentle simmer.

3. **Add Vegetables:**
– Add the sliced bell peppers and carrots to the pot. Cook for about 5-7 minutes until the vegetables are tender.

4. **Cook the Noodles:**
– Add the Ramen noodles to the pot. Cook according to the package instructions, usually around 3-4 minutes, until the noodles are tender.

5. **Add the Shrimp:**
– If using cooked shrimp, add them to the pot just before the noodles are done to heat them through.

6. **Season the Soup:**
– Stir in the fish sauce and lime juice if desired, adjusting the taste as needed.

7. **Serve:**
– Ladle the soup into bowls and top with sliced green onions and fresh basil or cilantro.

8. **Garnish and Enjoy:**
– Garnish with additional fresh herbs, if desired, and serve hot.

This Thai Curry Soup is quick, flavorful, and customizable with your choice of protein and vegetables. If you have any other ingredients you’d like to include or if you need more tips, feel free to ask!