Curry Noodle Soup

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)

Instructions

1. 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.
2. Add the red curry paste and cook for another 2-3 minutes, until aromatic and the garlic and ginger are well-coated.
3. Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
4. Once boiling, add the agave and rice noodles and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
5. 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.
6. Stir in the lime juice and season with salt to taste.
7. Garnish with cilantro and serve immediately.
8. Enjoy!

Nutrition (per serving)