Ingredients

Soup Base

• 2 tbsp avocado oil

• 1 small yellow onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 2–3 garlic cloves, minced

• 3 tbsp Thai red curry paste

• 1 (13.5 oz) can coconut milk

• 3 tbsp Trader Joe’s Soyaki sauce

• 1 tbsp fish sauce

• 1 tsp kosher salt

• ½ lime, juiced (plus more for garnish)

Noodles & Garnish

• 8 oz dried thin rice noodles

• ½ cup thinly sliced fresh cilantro

• Chili oil, to taste

Instructions

1. Prepare the noodles
   Bring a pot of water to a boil and cook rice noodles according to package directions. Drain and rinse with cold water. Set aside.

2. Sauté aromatics
   In a medium pot over medium heat, warm avocado oil. Add onions and cook until tender, about 2 minutes. Add garlic and bell pepper; season lightly with salt and pepper. Cook another 3 minutes until just tender.

3. Build the broth
   Stir in the red curry paste and cook for 1 minute to bloom the flavors. Add coconut milk, Soyaki sauce, fish sauce, and lime juice. Stir until well combined.

4. Simmer
   Cover and simmer on low heat for 10 minutes to allow flavors to meld.

5. Assemble the bowls
   Divide rice noodles into bowls. Ladle the hot soup over the noodles. Top with fresh cilantro and drizzle with chili oil to taste.

6. Serve
   Optional: serve with a lime wedge for extra brightness.