Coconut Curry Noodle Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

4 portions of rice noodles of your choice

1 tablespoon coconut oil

1 medium yellow onion, sliced

3 cloves garlic, minced

1 tablespoon minced ginger

1(13.5 oz) can full-fat coconut milk

2 cups vegetable broth

2 tablespoons red curry paste

2 large carrots, sliced into thin rounds

2 bunches baby bok choy

2 cups broccoli florets

1 (14-oz) block extra firm tofu, cubed

tamari, to taste

salt and pepper to taste

Directions

Prepare the noodles according to instructions on package.

In a large pot, heat the coconut oil at medium-high. Add the onion, garlic and ginger and sauté until the onions are translucent (about 5-7 minutes).

Add the coconut milk and vegetable broth and bring to a boil. Stir in the curry paste.

Add the carrots and simmer for 5 minutes. Add broccoli, and simmer another 3 minutes. Add the bok choy and tofu, and simmer for 2 more minutes.

Season with the tamari, salt and pepper, to taste.

Transfer to bowls, add a serving of noodles to each bowl, and enjoy!

Notes

Recipe from Charley Englehart