In a large pot, heat 2 tablespoons of avocado oil over medium heat. Add 1 diced yellow onion and sauté for about 4-5 minutes until the onion becomes translucent. Then, toss in 1 sliced red bell pepper and 1 cup of chopped carrots, cooking for an additional 3-4 minutes until the vegetables are tender and fragrant.

Stir in 3 tablespoons of red curry paste, letting it cook for 1-2 minutes to intensify the flavors.

Add 4 cups of vegetable broth and 1 can (400 ml) of coconut milk, stirring to combine. Bring to a gentle simmer over medium-high heat, about 5 minutes.

Once simmering, add 8 ounces of ramen noodles (or rice stick/pad thai noodles) and cook according to package instructions, usually 4-6 minutes.

Stir in a handful of freshly chopped cilantro and adjust seasoning with salt or pepper. Allow to simmer for an additional minute.

Ladle the soup into bowls, garnishing with lime wedges and extra cilantro.