Thai Red Curry Peanut Noodle Soup

Ingredients

• 1 ½ tbsp Sesame Oil
• 1 block Extra Firm Tofu
• 3 cloves Garlic
• 2 whole Green Onions
• 1 tsp Fresh Ginger
• 2 tbsp Red Curry Paste
• 3 whole Bok Choy
• 3 oz Baby Bella Mushrooms
• 3 cups Vegetable Broth
• 1 can (13.5 oz) Coconut Milk
• ¼ cup Peanut Butter
• 1 ½ tbsp Soy Sauce
• 1 tbsp Maple Syrup
• 7 oz Ramen Noodles
• 1 whole Lime
• 2 whole Carrots

Instructions

1. Heat 1 tbsp sesame oil in a large pot over medium-high heat. Add the cubed tofu and cook, stirring occasionally, for about 7 minutes until golden brown. Remove and set aside.
2. Add the remaining ½ tbsp sesame oil to the pot. Add the garlic, green onions, and ginger and cook for 1 minute until fragrant.
3. Stir in the red curry paste and cook for 1 minute until it coats the aromatics and becomes fragrant.
4. Add the bok choy, mushrooms, and carrots. Stir and cook for 1-2 minutes until they begin to soften.
5. Pour in the vegetable broth, coconut milk, peanut butter, soy sauce, and maple syrup. Stir until well combined and smooth. Cover and bring to a boil.
6. Once boiling, add the ramen noodles and cook according to package directions, stirring often.
7. Remove from heat. Stir in the lime juice and return the tofu to the pot. Season with salt and pepper to taste.
8. Ladle into bowls and serve hot.