Coconut Curry Noodle Soup

Ingredients

• 8 oz Rice Noodles
• ½ block Extra-firm Tofu
• 1 can (13.5 oz) Full-fat Coconut Milk
• 3 cups Vegetable Broth
• 2 tbsp Yellow Curry Paste
• 1 tbsp Tamari
• 3 cups Baby Spinach
• 1 whole Lime
• ½ cup Fresh Thai Basil
• 1 tbsp Vegetable Oil
• 3 whole Green Onions

Instructions

1. Cook rice noodles according to package directions. Drain and set aside.
2. Heat vegetable oil in a skillet over medium-high heat. Cook tofu cubes 5 minutes until golden. Set aside.
3. In a large pot, heat curry paste over medium heat for 1 minute. Pour in coconut milk and vegetable broth. Stir until smooth. Bring to a simmer.
4. Add tamari and simmer 5 minutes. Add baby spinach and stir until wilted. Add lime juice.
5. Divide noodles among bowls. Ladle curry broth and spinach over noodles. Top with crispy tofu, Thai basil, and green onions.