Coconut Curry Tofu Noodle Soup

• 14 oz extra-firm tofu
• 8 oz rice noodles
• 1 can coconut milk
• 3 tbsp red curry paste
• 3 cup vegetable broth
• 2 lime
• 1 tbsp ginger
• 2 cup bok choy
• 1 red bell pepper
• 2 tbsp soy sauce

Instructions

1. 1

   Press and cube the tofu, then pan-fry until golden and crisp on all sides.

2. 2

   In a pot, fry the red curry paste and grated ginger in a little oil until fragrant.

3. 3

   Pour in the coconut milk and vegetable broth and bring to a gentle simmer.

4. 4

   Add the sliced bell pepper and simmer for 5 minutes, then stir in the soy sauce and lime juice.

5. 5

   Soak or cook the rice noodles according to package directions and divide among bowls.

6. 6

   Wilt the bok choy in the hot broth for 2 minutes.

7. 7

   Ladle the broth and vegetables over the noodles, top with crispy tofu and cilantro, and serve with lime wedges.