Curry Noodle Soup

Ingredients:

for 6 servings

    2 tablespoons refined coconut oil
    3 cloves garlic, minced
    1 tablespoon ginger, minced
    2 ½ tablespoons red curry paste
    15 oz coconut milk (440 mL), 1 can
    3 cups vegetable broth (720 mL)
    1 tablespoon agave
    8 oz rice noodle (225 g)
    7 oz tofu (200 g), cubed
    2 cups broccoli floret (300 g)
    1 red bell pepper, thinly sliced
    1 tablespoon lime juice
    salt, to taste
    fresh cilantro, to serve

Preparation:

1. Melt the coconut oil in a large pot over medium heat. Cook for 2-3 minutes, until the garlic and ginger are fragrant, until the oil has begun to shimmer.

2. Cook for another 2-3 minutes after adding the red curry paste.

3. Stir in the coconut milk until it is equally spread throughout the curry paste.

4. Bring the vegetable broth to a boil, then remove from the heat.

5. Add the agave and rice noodles to the boiling water and cook for 2 minutes, stirring often to keep the noodles from sticking together.

6. Stir in the tofu, broccoli, and bell pepper until everything is well combined. Cook for another 3-5 minutes, or until the broccoli is soft and the noodles are cooked.

7. Add the lime juice and season with salt to taste.

8. Serve immediately with cilantro as a garnish.

9. Enjoy!