#1. In a large pot, over medium heat, add olive oil and sauté your onions, garlic and ginger until onions are translucent. #2. Add in red curry paste and coconut milk and stir until combined. Then add bell peppers, vegetable broth and lime juice. Bring to a boil then reduce to a simmer. Add in rice noodles, fish sauce and brown sugar. #3. Once noodles are tender, add in bok choy and frozen green beans and continue to cook for another 5 minutes. #4. Serve soup and add salt & pepper to taste. Garnish with fresh cilantro, basil and green onions. Enjoy!