1 tablespoon coconut oil
1 tablespoon finely chopped ginger root
2 stalks lemongrass, peeled and finely chopped
2 medium or large carrots, peeled and chopped
4 green onions, chopped (just the whites)
8 cups water
4 to 6 tablespoons wheat-free tamari
1 (6oz/170g) package super firm tofu
100g/3.5oz rice noodles
1 can (14oz/414mL) lite organic coconut milk
2 1/2 cups beansprouts
4 pak choy or baby bok choy, chopped
1 lime
1 cup loosely packed cilantro, chopped
Sea or Himalayan salt to taste
Crushed red pepper, if desired

Heat the oil in a large saucepan. Add the ginger and lemongrass. Cook for 1 minute. Add the carrots and onion, and continue to cook for an additional 5 minutes, until carrots begin to soften. Pour the water into the saucepan. Add 4 tablespoons of the tamari, tofu and rice noodles. Let cook for 5 minutes, until noodles are softened.

Add the coconut milk, beansprouts, and pak choy. Let cook an additional 5 minutes until vegetables are softened and soup is heated through. Squeeze in half of the lime, and add the cilantro. Test for seasonings, adding tamari, lime, salt, and red pepper if desired. Serve warm.