Vegan Curry Noodle Soup

Ingredients

• 2 tablespoons refined coconut oil
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 2½ tablespoons red curry paste
• 1 15-ounce can coconut milk
• 3 cups vegetable broth
• 1 tablespoon agave
• 8 ounces rice noodles
• ½ 14-ounce block tofu, cubed
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 tablespoon lime juice
• Salt, to taste
• Cilantro, to serve