Thai Tempeh Noodle Soup

 Ingredients:

tempeh
curry paste
agave
sesame oil
soy sauce

rice noodles
ginger
garlic
red curry paste
peanut butter
coconut milk
vegetable stock
broccolini
agave
lime
carrot, sesame seeds, cilantro, and chili oil

Steam the tempeh for 20 minutes.

Combine remaining ingredients and toss with the tempeh. Allow to marinate and roast.

Cook the rice noodles and set aside.

Cook the ginger and garlic in a pan in coconut oil. Add the curry paste and peanut butter followed by the coconut milk, stock, and broccoli. When it simmers and the broccolini is tender, turn off the heat and add agave and lime. 

Divide noodles into bowls and ladle the soup on top of it. Top with the tempeh and garnish with the toppings.