Curry Noodle Soup

Name: Curry Noodle Soup
Total time: 30
Yield: 6
Ingredients: 2 tablespoons refined coconut oil; 3 cloves garlic, minced; 1 tablespoon minced fresh ginger; 2 ½ tablespoons red curry paste; 15 oz coconut milk; 3 cups vegetable broth; 1 tablespoon agave; 8 oz rice noodles; 7 oz tofu, cubed; 2 cups broccoli florets; 1 red bell pepper, thinly sliced; 1 tablespoon lime juice; kosher salt, to taste; chopped fresh cilantro, for garnish

Recipe by Rachel Gaewski from tasty.co

Lunch 30 Mins.

Ingredients

6 servings

•

2 tablespoons refined coconut oil
•

3 cloves garlic, minced
•

1 tablespoon minced fresh ginger
•

2 ½ tablespoons red curry paste
•

15 oz coconut milk
•

3 cups vegetable broth
•

1 tablespoon agave

•

8 oz rice noodles
•

7 oz tofu, cubed
•

2 cups broccoli florets
•

1 red bell pepper, thinly sliced
•

1 tablespoon lime juice
•

kosher salt, to taste
•

chopped fresh cilantro, for garnish

Instructions

In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
Add the red curry paste and cook for another 2-3 minutes, until aromatic and the garlic and ginger are well-coated.
Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
Once boiling, add the agave and rice noodles and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
Stir in the lime juice and season with salt to taste.
Garnish with cilantro and serve immediately.
Enjoy!