• 1 Tbsp coconut oil (or olive or avocado oil)
• 1 large shallot, thinly sliced (1 shallot yields ~3/4 cup or 90 g // or sub onion)
• 3 Tbsp minced fresh ginger
• 4 cloves garlic, minced (4 cloves garlic yield ~2 Tbsp or 18 g)
• 2 Tbsp red or yellow curry paste (*use a flavorful brand – see notes* // vegan/gluten-free as needed // we used Mike’s Curry Love)
• 1/2-1 tsp red pepper flakes (depending on heat preference and heat level of your curry paste)
• 4 cups broth of choice (chicken or vegetable)
• 1 (14 oz.) can light coconut milk (or full-fat for a richer soup)
• 2 Tbsp coconut aminos (or tamari)
• 1 ½ lb boneless skinless chicken breasts or thighs, cut into bite-sized cubes (or 14 oz. extra-firm tofu, cut into 1/2-inch cubes)
• 3-4 cups chopped bok choy (we used baby bok choy // 2 small baby bok choy yield ~3-4 cups or 225-300 g // or sub broccoli florets or finely chopped carrots)
• 2 cups sliced mushrooms (cremini, shiitake, or white button all work // or sub bell pepper or green beans)
• 1 cup snap peas, ends trimmed, cut into 1-inch pieces (optional // or sub frozen corn)
• 1-2 Tbsp lime juice (or lemon juice // 1/2 lime yields ~1-2 Tbsp juice // optional)

FOR SERVING

• 8 oz. brown rice noodles (or other pasta/noodles of choice // we like Annie Chun’s Pad Thai Noodles)
• Fresh mint and/or cilantro (optional)
• Chopped roasted peanuts or cashews* (optional)
• Lime or lemon wedges (optional)