red curry noodle soup

2 tablespoons of sesame oil

4 garlic cloves, chopped

1 tablespoon fresh ginger, grated (i added 5 drops of ginger doterra essential oil since i didn't have fresh)

3 tablespoons thai red curry paste...the kind i used was pretty spicy so tread lightly :)

1 package of firm tofu, pressed and cut into large rectangles

4 cups vegetable broth

1 cup water

1 can of coconut milk

1 pack of whole wheat capallini pasta noodles

1 lime, juiced

cilantro to garnish

prep the tofu by pressing a large portion of the water out of it, cut in large rectangles then set aside. in a large pot over medium heat, add the oil, garlic, ginger, and thai red curry paste. fry for 5 minutes, until fragrant. add the tofu pieces to brown them and cook for another 15-20 minutes or so to brown a couple sides, if the bits are starting to burn then add a bit more sesame oil. once the tofu is browned on a couple sides then add the veggie broth and water. bring to a boil and add the noodles and continue til noodles are cooked, add the coconut milk, lime juice, and garnishes and serve. because i like to cook with my doterra essential oils i added several drops each of ginger, lemongrass, and cilantro, salt and a little stevia to the soup to finish it off. we really loved this!!!

image and recipe adapted from here.

i will add my own photo tomorrow i just forgot to snap a pic tonite :/