Healthy and delicious curry soup with coconut milk
Red curry paste, oil, light coconut milk, rice noodles, vegetable stock, lime, vegetables of your choice (I used broccoli, bean sprouts, tomato, eggplant, carrot and zucchini) and firm tofu.
Heat oil in pan and add 1 tbs. red curry paste. Let it simmer until fragrant (1-2 mins) Meanwhile mix stock with hot water and add to pan, mix. Add vegetables and coconut milk, simmer until vegies are to your liking. Add tofu towards the end. Place noodlEs in a bowl, pour soup over the top and leave for 2 mins until noodles are soft.
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