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Ingredients
US|METRIC
2 SERVINGS
- 3 shallots (finely diced)
- 3 garlic (gloves, minced)
- 1 piece ginger (grated or 1/2 tbsp ginger paste)
- 1 Tbsp. avocado oil
- 3 Tbsp. red Thai curry paste (vegan-friendly, or to taste)
- 1 cup coconut milk (canned)
- 3 cups vegetable broth
- 1 head broccoli (cut into florets)
- 2 carrots (sliced, I used one red and one yellow)
- 1 bell pepper (cut into pieces)
- 1 Tbsp. coconut aminos (or light soy sauce)
- 1/2 Tbsp. coconut sugar
- 1/2 Tbsp. lemongrass (paste, optional)
- 2 rice noodles (servings of)
- 7 oz. extra firm tofu (lightly pressed, or use super firm tofu)
- 1 Tbsp. avocado oil
- 1 pinch salt
- fresh lime juice
- chopped cilantro
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