Thai Red Curry with Shrimp and Rice Noodles

INGREDIENTS

1 tbsp

virgin coconut oil

3 tbsp

Thai red curry paste (such as Thai Kitchen brand)

3 cloves

garlic, minced

1 tbsp

freshly grated ginger

red bell pepper, thinly sliced

1/2 tsp

crushed red pepper

2 cups

low-sodium vegetable broth, divided

1 tbsp

granulated sugar (cane, brown, or coconut palm sugar will all work)

1 tbsp

low-sodium soy sauce

1 13.5 ounce can

lite coconut milk

lime zested

1/2

lime juiced

4 oz

thin rice noodles (I like Thai Kitchen brand)

1 lb

large shrimp (fresh or frozen), peeled and deveined

lime wedges

freshly chopped cilantro

thinly sliced jalapeño

thinly sliced red onion

chopped peanuts