Red Curry Soup

In a soup pot, saute the minced garlic in olive oil for a few minutes on medium heat until golden not burnt. 2. Then add in the onion, peppers, and celery and saute for 5-10 minutes until they are cooked through. 3. Add in the ½ block of cubed tofu. 4. Add in the ginger, curry paste, and broth. Mix together well until curry paste is dissolved. Bring to boil and cook for 5 minutes then add the coconut milk and soy sauce. 5. Serve over cooked rice noodles and garnish with cilantro and lime. 6. Enjoy (Add salt and pepper as needed!)