Broth base:
1 large yellow onion thinly sliced
4-5 garlic cloves smashed and minced
1 two-inch knob of ginger peeled and minced
1 red bell pepper seeded and chopped
1 handful of cherry tomatoes
1/2 teaspoon ground coriander
1/2 teaspoon galangal powder (can omit if don’t have)
1 teaspoon lime leaf flakes (can sub with lime zest)
Sea salt to taste
Tamari to taste
6 cups of water

Noodle Soup base:
1/2 cup crushed tomatoes or marinara sauce
2 tablespoons coconut sugar
1 can simple coconut milk
Juice of 1 lime

Soup Accoutrements:
Green beans, rinsed and ends snipped
Broccolini, sliced lengthwise
2 large carrots peeled and sliced thin
1 zucchini, sliced thing

Optional toppings:
Fresh basil, cilantro and mint
Cashews, chopped
Jalapeño or Serrano chili pepper, sliced
Lime wedges

Seasoned tofu:
1 pick of firm organic tofu
2 tbsp tamari
1 tsp coconut sugar
1 tsp lime leaf flakes or lime zest
Chili flakes
1 tbsp rice vinegar

Heat large pot on high. Add Avo oil, onions, garlic and ginger and sauté until fragrant.
Add coriander, lime leaf and galangal powder if using. Season with sea salt. Add tomatoes and bell pepper. Lower heat and add a little water to prevent browning. Once onions are soft, add all water. Bring to a boil and lower on simmer for 30-45 minute. Season as necessary. Set aside to cool. While broth is simmering, cook noodles as directed. Whisk ingredients of tofu marinade and slice tofu into squares. Pour marinade over tofu and roast on 400 for abt 15 min. Once broth is cool strain the liquid into separate pot. Bring to a boil again and add coconut milk, sugar, crushed tomatoes/marinara and lime juice. Season with more salt and tamari if needed. Add cut veg to broth and simmer until tender but not mushy. Remove from heat. Plate bows with cooked noodles first, then ladle broth and veg over. Top with herbs, crushed cashews, chili and tofu. Serve hot!