Khao Suey

Ingredients:

1 teaspoon coconut oil
1 small onion, thinly sliced
2 cloves garlic, minced
1 inch ginger, minced
1/2 teaspoon turmeric
2 cups mushrooms, sliced
1 small red bell pepper, sliced
1 cup tofu or tempeh, cut into 1 inch cubes
1 tablespoon red curry paste
1 cup coconut milk
1/2 cup water
1 teaspoon agave
salt, to taste
thick rice noodles, cooked
green onion, chopped
cilantro, chopped
lemon or lime wedges

Cook onion in the coconut oil and add garlic, ginger, and turmeric.

Stir in the mushrooms  and bell pepper and cook for a few minutes and add the tofu and curry. Stir until the curry paste is evenly dispersed and add the coconut milk and water. Bring to a simmer and add the agave. Season with salt, if needed.

To serve, divide noodles between bowls and ladle the soup over. Garnish with the green onion and cilantro and serve with lemon wedges.