Coconut Curry Noodle Soup | The Mountain Church
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
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
- pepper
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