The Prep

1. First, prep the fresh veggies by washing and chopping red bell pepper, rinsing and slicing the mushrooms, chopping the onion and mincing the ginger.
2. If you plan to use a protein, you can chop chicken into bite sized chunks OR if using shrimp, shell, devein, and rinse to have it ready.
3. If using garnish, you can rinse and chop cilantro.

Making the Soup

1. First, heat oil in a large stockpot or Dutch oven on the stove top over medium heat.
2. Next add the minced ginger and red curry paste in the oil and heat until combined and fragrant (1-2 minutes).
3. If you are using chicken, add it at this point and cook until opaque.  (If using shrimp, you will wait until a later stage).
4. Once chicken is cooked through, add coconut milk and chicken broth.
5. Then add fish sauce and salt.  Let this simmer on medium for around 5 minutes.
6. Next add the chopped onion and cook a bit longer (5 min), allowing to softly boil.
7. Reduce the heat to low/ simmer and add the red pepper and mushrooms until softened.
8. You can simmer on low while cooking the noodles separately according to package directions.
9. If you are using shrimp, you would add shrimp to the soup. Shrimp doesn’t take long to cook, so monitor closely for that opaque pinkish color and a c shape with a tender texture.  Then remove the soup from the heat.

Serving the Curry Soup

Dish the soup into a bowl, add cooked and drained noodles, and garnish with cilantro, if using.  So good!