AsiaticInspired Coconut Curry Noodle Soup

 "Ingredients:

- 200g of rice noodles

- 400ml can of coconut milk

- 2 tablespoons of red curry paste

- 800ml vegetable stock

- 2 tablespoons of fish sauce

- 1 tablespoon of brown sugar

- 1 tablespoon of vegetable oil

- 1 onion, finely chopped

- 3 cloves of garlic, minced

- 1 red bell pepper, sliced

- 2 carrots, sliced

- 200g of tofu, cubed

- 2 tablespoons of fresh lime juice

- Fresh cilantro and spring onions for garnish

Directions:

1. In a medium pot, bring water to a boil and cook rice noodles according to package instructions, then drain and set aside.

2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, bell pepper, and carrots. Cook for about 5 minutes until the vegetables begin to soften.

3. Add the curry paste to the pot and stir to coat the vegetables. Cook for another minute until fragrant.

4. Pour in the vegetable stock, coconut milk, fish sauce, and brown sugar. Stir to combine and bring the soup to a simmer.

5. Add the tofu to the pot and let the soup simmer for about 10-15 minutes until the vegetables are tender.

6. Stir in the cooked noodles and fresh lime juice.

7. Serve the soup hot, garnished with fresh cilantro and spring onions.

Cooking Time:

- Prep time: 15 minutes

- Cook time: 30 minutes

- Total time: 45 minutes

Nutrition Information:

- Calories: 450

- Protein: 12g

- Carbohydrates: 55g

- Fat: 20g

- Saturated Fat: 15g

- Sodium: 950mg

- Fiber: 3g

- Sugar: 8g

Please note: Nutritional information is an estimation and can vary depending on the specific ingredients used."