Summer Red Curry Noodle Soup

Heat a large pot on high. Add avocado 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 minutes. Season as necessary. Set aside to cool. While broth is simmering, cook noodles as directed. Whisk ingredients of tofu marinade (2 tbsp tamari, 1 tsp coconut sugar, 1 tsp lime leaf flakes or lime zest, chili flakes, 1 tbsp rice vinegar) and slice tofu into squares. Pour marinade over tofu and roast on 400 degrees Fahrenheit for about 15 minutes. Once broth is cool, strain the liquid into a 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 vegetables (green beans, broccolini, carrots, zucchini) to broth and simmer until tender but not mushy. Remove from heat. Plate bowls with cooked noodles first, then ladle broth and vegetables over. Top with fresh herbs (basil, cilantro, mint), crushed cashews, chili, and tofu. Serve hot!