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Thai Shrimp Soup

1 tbsp coconut oil
1 onion, finely sliced
1 red bell pepper, finely sliced
1 carrot, julienned
2 cloves garlic, minced
1 tsp ginger, grated
1 red chili, finely sliced (optional)
1 tbsp Thai green curry paste
4 cup vegetable broth
1 cup coconut milk
1 tbsp fish sauce
1lb shrimp, peeled
1 package rice noodles
3 green onion, finely sliced
2 tbsp fresh coriander, chopped
lime wedges

In a large soup pot or Dutch oven heat coconut oil over mediumhigh heat. Add onion, red bell pepper and carrot. Cook for 4 minutes or until vegetables begin to soften. Add garlic, ginger, chili and green curry paste and cook for another minute. Add broth, coconut milk and fish sauce. Simmer mixture for 510 minutes. Add shrimp and noodles. Cook for 34 minutes until shrimp become pink and opaque. Add green onion and coriander. Serve with fresh lime wedges.

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