Coconut Curry Vegetable Noodle Bowl

Ingredients

• 1 can coconut milk (canned)
• 2 tbsp curry paste (red)
• 250 g rice noodles
• 1 count broccoli
• 1 count red bell pepper
• 1 count carrot
• 1 cup vegetable broth
• 1 count lime
• 0.25 cup cilantro

Instructions

1. 1

   Boil rice noodles until al dente and set aside.

2. 2

   In a pot, sauté curry paste until fragrant, then whisk in coconut milk and vegetable broth.

3. 3

   Add broccoli florets, sliced carrots, and bell pepper, simmering until tender.

4. 4

   Squeeze fresh lime juice into the broth.

5. 5

   Divide noodles into bowls, pour the curry broth and vegetables over the top, and garnish with cilantro.