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Curry Noodle Soup Recipe by Tasty
Ingredients
  • 2 tablespoons refined coconut oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 ½ tablespoons red curry paste
  • 15 oz (425 g) coconut milk, 1 can
  • 3 cups (720 mL) vegetable broth
  • 1 tablespoon agave
  • 8 oz (225 g) rice noodle
  • 7 oz (200 g) tofu, cubed
  • 2 cups (300 g) broccoli floret
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon lime juice
  • salt, to taste
  • fresh cilantro, to serve
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