Coconut Curry Noodle Soup | The Mountain Church | Umami

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