Thai shrimp coconut soup

Recipe

1 onion
3 garlic cloves
Ginger (to taste)
2 bell peppers
3 tsp red curry paste
360 g large shrimp
2 cans (800 ml) coconut milk
1 liter vegetable broth
360 g rice noodles
Salt
Black pepper
Cilantro
2 limes

Slice the onion and bell peppers. Mince the garlic and ginger, and add everything to a hot sauté pan. Cook for about 5 minutes or until the peppers soften. Add the red curry paste, coconut milk, and vegetable broth. Let simmer for about 7-9 minutes. Add the shrimp and rice noodles. Cook for 2–4 minutes. Turn off the heat and cover the pan with a lid. Before serving, add chopped cilantro and squeeze lime juice on top.