Coconut Curry Noodle Soup with Tofu | Recipe Cart

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 tsp ginger paste or minced ginger
• 2 cloves minced ginger
• 1 shallot (diced)
• 3 tbsp Thai red curry paste
• 1 block extra firm tofu
• 1 can (14 ounces full-fat coconut milk)
• 3-4 cups low-sodium broth
• 3 tablespoons soy sauce
• 2 tablespoons creamy peanut butter
• 2 large carrots (peeled and chopped)
• 2-3 heaping cups spinach
• 8 ounces rice noodles*
• fresh lime
• cilantro or Thai basil
• crushed peanuts
• bean sprouts