Curry Noodle Soup

• refined coconut oil2 tablespoon
• garlic3 clove
• minced fresh ginger1 tablespoon
• red curry paste2 ½ tablespoon
• coconut milk1 can
• vegetable broth3 cup
• agave1 tablespoon
• rice noodles8 ounce
• tofu½ block
• broccoli florets2 cup
• red bell pepper1
• lime juice1 tablespoon
• kosher salt0
• chopped fresh cilantro0

Instructions

1. 1

   In a large pot, melt the coconut oil over medium heat.

2. 2

   Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.

3. 3

   Add the red curry paste and cook for another 2-3 minutes, until aromatic and the garlic and ginger are well-coated.

4. 4

   Add the coconut milk and stir well until the curry paste is evenly distributed.

5. 5

   Add the vegetable broth and bring to a boil.

6. 6

   Once boiling, add the agave and rice noodles and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.

7. 7

   Add the tofu, broccoli, and bell pepper, and stir to combine.

8. 8

   Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.

9. 9

   Stir in the lime juice and season with salt to taste.

10. 10

    Garnish with cilantro and serve immediately.

11. 11

    Enjoy!