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

Instructions:

1. Prepare the noodles according to instructions on package.
2. 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).
3. Add the coconut milk and vegetable broth and bring to a boil. Stir in the curry paste.
4. 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.
5. Season with the tamari, salt and pepper, to taste.
6. Transfer to bowls, add a serving of noodles to each bowl, and enjoy!

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Image Source:*thecolorfulkitchen.com

Source:thecolorfulkitchen.com