Vegan Thai Curry Soup

5 c water
2 – 13 oz cans full fat coconut milk
6 medium or 4 large cloves garlic
1.5 TB Better Than Bouillon vegetable bouillon
1/4 c soy sauce
1 TB curry powder
2 t chile powder
1/4 t turmeric powder
5 green onions chopped round
4-5 crystallized ginger cubes minced or 2 t fresh ground ginger
2 stalks celery chopped
2 or 3 carrots cut in thin rounds
2 TB minced cilantro
juice of 1/2 lime
1/2 lb tofu cut into 1/2 ” cubes
1/2- 12 oz bag Ronzoni Whole Wheat Wide noodles

Put everything except the noodles in a large 6 qt soup pot. Bring to simmer and cook for 30 minutes.  Remove from heat and stir in noodles.



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