INGREDIENTS
1
Baby bok choy
1
Bell peppers
1
Chiles, fresh
5 cloves
Garlic
1
inch Ginger, fresh slices thick
1
Green onions
1
Herbs, fresh
1
Lime, wedges
1
Crispy tofu
3 15 ounce cans
Coconut milk
8 cups
Kitchen basics vegetable stock
4 tbsp
Thai kitchen red curry paste
1
Rice noodles, cooked
1 tbsp
Olive oil
1
Coconut flakes, toasted