Heat coconut oil in a large pot over medium-high heat, add ginger and garlic and sauté for 2 mins, stirring until lightly browned.
Add curry paste and cook for 1 min then add in tofu and stir to coat.
Add stock and coconut milk. Bring to a boil then reduce to a simmer.
In a small bowl, combine peanut butter, soy sauce, agave, and lime juice and add to broth.
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.
Add vegetables and cook until tender, then add noodles and cook for 5 more mins until noodles are ready.
Garnish with cilantro and an extra squeeze of lime. Add some crushed peanuts over top for added crunch.
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