Broth:

• 1 tablespoon coconut oil (or vegetable oil)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2–3 tablespoons Thai red curry paste
• 4 cups vegetable broth (or chicken broth)
• 1 can (14 oz) coconut milk
• 2 tablespoons soy sauce (or fish sauce for traditional flavor)
• 1 tablespoon brown sugar

Veggies and Noodles:

• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup mushrooms, sliced
• 6 oz rice noodles (medium-width)
• 2 cups baby spinach (or bok choy)
• Juice of 1 lime

Garnish:

• Fresh cilantro and Thai basil, for garnish
• Lime wedges, for serving