Red Curry Noodle Soup

Cook noodles according to package directions; drain. Meanwhile, in a 4-qt. Dutch oven combine broth, curry paste, garlic, lemongrass, and ginger. Bring to boiling; reduce heat. Simmer 5 minutes. Stir in bell pepper, pea pods, and carrots. Return to boiling; reduce heat. Simmer 5 minutes more. Stir in coconut milk and cooked noodles; heat through. Season with salt. Top servings with basil, cilantro, onion, and, if desired, chile pepper. Serve with lime wedges. Prep-time: 20 MINUTES / Ready In: 50 MINUTES Makes 10 cups Serving size: 2 cups