Coconut Thai Green Curry Noodle Soup

1. To make the tofu, add the oil to a large pan on medium-high heat. When hot, add the tofu cubes and sprinkle over top the salt. The salt helps to draw the water out of the tofu and helps it cook faster. Try not to disturb the tofu too much, only toss every 1 - 2 minutes, until golden on all sides, about 7 - 10 minutes. 2. To make the green broth, add the coconut milk, bouillon cube, water, spinach, and basil to a blender. Blend on high until smooth. 3. To a large bowl, add the brown rice noodles and pour boiling water over top to submerge. Drain after 2 minutes, once the noodles are al dente. Note: refer to package instructions as you may need to cook your noodles differently. 4. Once drained, rinse under warm water to remove the out layer of starch that makes the noodles stick together. 5. 5. 5. Divide the noodles over your bowls. 6. Once the tofu is golden and crispy on all sides, transfer to a bowl and set aside. 7. Return the same pan to heat and add the oil. When hot, add the garlic and shallots and cook until lightly golden, about 3 minutes. 8. Add the curry paste, lemongrass, kaffir leaves, and ginger. Sauté for a minute. 9. Add the bell pepper, and cook for an extra 3 minutes. 10. Add the snow peas and cook for only 30 seconds, before transferring the green blended broth to the pan. Allow this to come to a gentle simmer, and then remove from the heat once heated through. 11. Remove the lemongrass and kaffir leaves before serving. 12. Finally, squeeze in the lime juice, stir, and then ladle the broth over top of the noodles. 13. Add the tofu to the top of the bowl, and add any desired garnishes. Enjoy! Notes Variations: add any additional veggies that you like, such as broccoli, broccolini, mushrooms, or zucchini. Storage If batch-making ahead of time, store the cooked noodles and broth separately and combine once heated, otherwise the noodles soak up too much of the broth and become too soft. Store in an airtight container in the fridge for up to 3 days.