Thai Red Curry Noodle Soup

sweetsimplevegan.com

Sherri R

2 tablespoons sesame oil, divided

1 block extra firm tofu, pressed and cubed* (see notes)

3 cloves garlic, finely minced

2 green onions, sliced

1-inch fresh ginger, grated

1 to 4 tablespoons red curry paste* (see notes)

4 large bok choy, chopped

4-ounces baby Bella mushrooms, sliced

4 cups vegetable broth (we used this one)

1 (14-ounce/400ml) can coconut milk

⅓ cup unsweetened smooth peanut butter

2 tablespoons soy sauce (or tamari if gluten-free)

1 tablespoon + 1 teaspoon agave nectar (or liquid sweetener of choice, see notes)

8.5-ounces uncooked ramen noodles* (see notes)

Salt and pepper, to taste

Juice of 1 large lime (about 2 tablespoons), or to taste

Top with

2 medium carrots, julienned

Toasted sesame seeds and/or chopped peanuts

Cilantro, roughly chopped

Green onions, chopped

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