15 Minute Coconut Curry Noodle soup

2 Tbsp oil
3 garlic cloves, chopped
1 Tbsp fresh ginger, grated
3 Tbsp Thai red curry paste
8 oz. Boneless chicken breast or cubed tofu
3 cups chicken broth
1 can coconut milk
1 cup water
2 Tbsp tamari or soy sauce
6 oz. Kelp Noodles, rinsed
1 lime, juiced
Sliced red onion, red chilis, cilantro and scallions to garnish

In a large pot over medium heat, add the oil, garlic, ginger and Thai red curry paste. Fry for 1 minute. Add the chicken or tofu and cook until the chicken turns opaque. Add the chicken broth, water, tamari and coconut milk. Bring to a boil. Add salt to taste. Pour the soup over the Kelp Noodles, add a bit of lime juice and your garnishes and serve.