Step 1

Heat the oil on medium high in a large soup pot.

Step 2

Add the Panang curry paste, and saute with the hot oil, reducing heat as needed, for about 2 minutes to help develop the flavor of the curry paste.

Step 3

Now, pour the coconut milk, the vegetable broth, the coconut aminos or soy sauce and the coconut sugar or agave into the pot.

Step 4

Whisk to combine everything, bring to a simmer, reduce heat to low and simmer for about 15 minutes.

Step 5

Add the lime juice, stir. Taste and adjust seasoning.

Step 6

Right before serving, add the noodles and simmer just until done, it should only be a 2-3 minutes. The longer they sit in the broth the softer they will get and they will thicken the soup if they sit too long. So make sure you add them to the broth right before eating.

Step 7

Remove from heat and add finely chopped veggies and tofu, letting the residual heat cook them.

Step 8

Serve immediately with extra lime and some chili paste if you want.