This cozy Monday meal is a gluten-free and vegan tofu noodle soup, bursting with flavors from red Thai curry paste and fresh vegetables. It's hearty and comforting, perfect for any day of the week.
1: Heat a large heavy bottom pot or dutch oven over medium heat. Add avocado oil, then add your cubed tofu. Season with salt and pepper, and let cook for 3-4 minutes. Remove tofu and set aside.
2: Add another drizzle of oil to the pot, then add your shallot and garlic. Allow to cook for 3 minutes, then stir in the curry paste and ginger.
3: Add your broth, coconut milk (both the creamy and watery part), soy sauce, and coconut sugar. Give everything a good stir, bring soup to a simmer and allow to simmer for 5 minutes.
4: Add your bok choy, snap peas, bamboo shoots, and the cooked tofu to the pot. Allow everything to simmer for another 5 minutes, then add your rice noodles and cook for another 3-4 minutes, or until noodles are cooked.
5: Turn off heat; add the juice of a lime and your green onion to the pot. Taste, and adjust seasonings if needed. Serve with toppings of choice and enjoy.
