• 2 tbsp coconut oil
  •  tsp grated ginger
  • 3 cloves garlic
  • 1 tsp red curry paste
  • 5 cups vegetable broth
  • 1 can full fat coconut milk
  • ¼ cup creamy peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp agave syrup
  • 2 limes


  •  cup extra firm tofu, medium diced
  • 1 red bell pepper, cut into thin strips
  • 1 crown broccoli, cut into florets
  • ¼ cup cilantro, roughly chopped
  • 1 cake Lotus Foods Organic Millet & Brown Rice Ramen
  • crushed peanuts, for garnish

product used in the recipe

  • 1

    Heat coconut oil in a large pot over medium-high heat, add ginger and garlic and sauté for 2 mins, stirring until lightly browned.

  • 2

    Add curry paste and cook for 1 min then add in tofu and stir to coat.

  • 3

    Add stock and coconut milk. Bring to a boil then reduce to a simmer.

  • 4

    In a small bowl, combine peanut butter, soy sauce, agave, and lime juice and add to broth.

  • 5

    Simmer for a few mins to allow ingredients to incorporate into broth then adjust seasoning, if necessary, by adding extra soy sauce, salt, or agave.

  • 6

    Add vegetables and cook until tender, then add noodles and cook for 5 more mins until noodles are ready.

  • 7

    Garnish with cilantro and an extra squeeze of lime. Add some crushed peanuts over top for added crunch.

product used in the recipe

Instruction video