Coconut Curry Noodle Soup

Ingredients

• 1 pound firm tofu
• 8 ounces noodles of choice, I used brown rice pad thai noodles
• 1 tablespoon sesame oil
• 4 ounces carrot, thinly sliced
• 4 ounces snow peas
• 1 medium red bell pepper, thinly sliced
• 1 tablespoon sesame oil
• 1/2 cup onion, small dice
• 1 tablespoon garlic, minced
• 1 jalapeno, seeds intact or removed, minced
• 1 teaspoon ginger, minced or grated
• 1 - 3 teaspoons Thai red curry paste
• 1 teaspoon ground curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground coriander
• 4 cups vegetable broth
• 15 ounces (1 can) coconut milk, regular or reduced fat
• 2 tablespoons tamari (or soy sauce)
• 2 tablespoons palm sugar (or white sugar)

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