Thai Red Curry Noodle Soup

STOVETOP OPTION:
1 Aromatics: Melt the coconut oil in a large pot over medium heat. Add the garlic, ginger, and curry paste to the pot and sauté for 2 or so minutes, until the curry paste begins to dry out.
2 Vegetables: Add the onion, bell pepper, and green beans to the pot; sauté for 2 to 3 minutes, until the onion begins to soften.
3 Simmer: Add the tofu, coconut milk, sugar, and water. Stir well and bring to a boil over medium-high heat.
4 Noodles: Add the noodles to the pot once the broth begins to boil. Simmer until the noodles are cooked according to the package instructions. If the broth reduces too much add extra water, to taste
5 Final Touches: Turn the heat off and stir in the thai basil leaves and lime juice. Season with additional lime juice and salt or soy sauce to taste, if necessary.
6 Serve & Store: Serve immediately, garnished with cilantro or more thai basil. Store any leftover in the fridge for up to 5 days.
MAKE-AHEAD OPTION:
8 Proceed with steps 1-2 as written.
9 Sauce: Add the coconut milk and sugar to the pot and mix well, then remove from the heat.
10 Assemble: Divide the veggies and curry sauce between 4 large jars (or your preferred serving size) that can each hold at least 4 cups of liquid. Top the veggies off with the tofu, followed by the dry noodles and thai basil. Seal the jars and store in the fridge for up to 5 days.
11 Enjoy: To prepare 1 serving - bring 1 1/4 cup (295 ml) to a boil on the stove or in an electric kettle. Pour the hot water into the jar, re-seal, and let sit for 10 minutes. Uncover, add the lime juice, and stir well. Season with additional soy sauce or salt to taste, if necessary.