Step 1

Cut the carrot into 1/2 inch slices, cut the onion into 12 thick slices from top to bottom.

Step 2

Wash bok choy and trim off ends. Slice into quarters.

Step 3

Heat oil in a large pot over medium heat. Add curry paste and stir, cooking for 1 minute. Add broth.

Step 4

Add carrots, onion and tofu. Stir gently and cook for 10 minutes until the carrots begins to soften.

Step 5

Cook noodles according to package directions until barely tender. They should have a bit of chew to them, as they will continue to cook in the soup. Drain and rinse in luke-warm water.

Step 6

Once carrots are tender, add coconut milk, soy sauce, sugar and rice vinegar. Stir and cook for 2 minutes.

Step 7

Add bok choy and noodles. Cook for 3 minutes.

Step 8

Serve immediately with your choice of garnish. Fresh lime, cilantro and sesame oil are delicious.