Red Curry Noodle Soup with optional (but recommended) pan-fried tofu!

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Red Curry Noodle Soup with optional (but recommended) pan-fried tofu!
by @plantbased.traveler

Ingredients:
2-3 small shallots or 1 small sweet onion, finely diced
3 garlic gloves, minced
1 small piece of ginger, grated or 1/2 tbsp ginger paste
1 tbsp avocado or coconut oil
3 tbsp vegan-friendly red Thai curry paste (or to taste)
1 cup canned coconut milk
3 cups vegetable broth
1 tbsp coconut aminos
1/2 tbsp coconut sugar
1/2 tbsp lemongrass paste (optional)
2 servings of rice noodles
Mixed veggies

I used:
1 small head of broccoli, cut into florets
2 carrots, sliced (I used red and yellow rainbow carrots)
1 bell pepper, cut into pieces

Plus:
Fresh lime, cilantro or Thai basil

Method:
Cook noodles according to package directions (deduct 1 minute of cooking time), rinse, and set aside.
Sauté shallots/onion, garlic and ginger in a pan/wok with a little bit of oil until fragrant, then add curry paste, and stir for another minute.
Add coconut sugar, coconut milk, coconut aminos, lemongrass paste, vegetable broth, chopped vegetables, and bring everything to a boil.
Let the soup simmer for 5 minutes (or until veggies are firm to the bite), then add cooked rice noodles, and simmer for another minute.
If needed, season to taste with a pinch of salt.

Top soup with crispy tofu, chopped cilantro or Thai basil, some fresh lime, and enjoy!

Tofu:
1/2 package (7 oz/200 g) extra firm tofu, lightly pressed or super firm tofu
1/2 tbsp avocado or coconut oil
1 tbsp coconut aminos or salt to taste

Cut tofu in half horizontally, wrap in a clean kitchen or paper towel, and press for 10 minutes. Then cut into cubes, and season with a pinch of salt. If using coconut aminos, skip the salt and add later. Heat up oil (ideally in a cast iron skillet), and sear tofu for about 2 minutes from all sides until crispy and browned. Add coconut aminos, and gently stir for another minute.