In a medium size pot over high heat, add oil, garlic, ginger, coriander stems and onion, and fry for 4-5 minutes, until onions are translucent.
Add curry paste, cumin, sugar and peanut butter and stir well until well blended.
Add fish sauce, chicken stock and coconut milk and bring to a boil. Lower to a simmer and cook uncovered for 20 minutes – or until the soup has reduced by about a third (you can cook it for an additional 10 minutes if you like a stronger broth).
Meanwhile soak the rice noodles in hot water for 10 minutes, or according to directions on the package. Drain and set aside.
Divide the broth among two bowls and add a slice of lemon. Add rice noodles and shredded lettuce. Top with fresh coriander leaves and serve.
This Red Coconut Curry Soup Is:
High in manganese
High in magnesium