Thai Rice Noodle Soup

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 medium carrot, peeled and sliced
• 2 cups chicken broth
• 1 cup water
• 1 teaspoon fish sauce

• 1/2 teaspoon brown sugar
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon chili flakes (optional)
• 4 ounces rice noodles
• 1 cup sliced cooked chicken or tofu
• 1 cup bean sprouts
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh basil
• 1 lime, cut into wedges

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, and carrot and cook until the vegetables are tender, about 5-7 minutes.
2. Add the chicken broth, water, fish sauce, brown sugar, turmeric, cumin, coriander, and chili flakes (if using) to the pot. Bring the mixture to a boil.
3. Add the rice noodles and cook until they are soft, about 5-7 minutes.
4. Stir in the sliced chicken or tofu and bean sprouts and simmer for an additional 2-3 minutes.
5. Garnish the soup with cilantro, basil, and lime wedges. Serve hot and enjoy!