Serves 2 Ingredients 2 packs coconut milk 1 stick lemongrass, cut in half 1 inch ginger, grated 1 small onion, chopped 3 garlic cloves, minced or pressed 1 lime, juice Pinch Himalaya salt 8 oz rice noodles Handful coriander, washed & drained Tofu, sliced in squares Red pepper, sliced Handful sango sprouts, washed & drained How to 1. In a medium saucepan, combine coconut milk, ginger, and lemongrass and bring to boil over medium heat. 2. Add the onions, garlic, lime juice, reduce heat and simmer until opaque 5 to 7 minutes. 3. Bake the tofu with a pinch of himalaya salt in coconut oil until golden brown. 4. Prepare the noodles according the instructions on the pack. 5. Discard lemongrass of the soup and garnish with coriander, red pepper, tofu, sang sprouts and some extra lime juice. Bon appétit!