Curry Noodle Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Curry paste

  2 tbsp or 30g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Maple syrups

  1 tbsp or 20g

• Rice noodles

  Dry

  8 oz or 227g

• Tofu

  Raw, firm, prepared with calcium sulfate

  14 oz or 397g

• Broccoli

  Flower clusters, raw

  2 cup flowerets or 142g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Lime juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  4 dash or 2g

• Fresh cilantro

  Coriander leaves, raw

  4 sprigs or 9g

Directions

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 another 2-3 minutes.
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 add salt to taste.
7. Garnish with cilantro and serve immediately.