Heat the olive oil in a large pot over medium heat. Add in the ginger, garlic and curry paste and cook for 1 to 2 minutes, stirring often, until fragrant. Add in the red bell pepper and cook until just tender, about 2 to 3 minutes. Add in the vegetable broth, then bring to a boil. Once boiling, reduce heat to medium-low and add in the rice noodles, tofu, soy sauce and carrots. Cook until rice noodles are al dente, about 4 minutes. (They will continue to cook off heat.) Turn off heat and stir in canned coconut milk, lime juice, cilantro and honey. Stir together and serve immediately.
Recipe by Alexandra Caspero, MA, RD
