4 cups water 2 tsp vegetable oil 1 Thai chili pod 1 carrot, chopped 2 inch fresh lemongrass stalks, chopped (large pieces) 1 can coconut milk (13.5 fl oz..) One quarter broccoli bunch 1/2 red bell pepper, chopped 2 button mushrooms, quartered 1 green onion, chopped 1/4 of cilantro bunch, finely chopped 2 whole fresh or dry kaffir lime leaves 1 lime squeezed for juice 3 tsp Thai Seasoning 1/2 tsp California Chili Powder 1/2 box of tofu cut into cubes 1/4 tsp white pepper powder 5 tsp fish saucing 2 oz. Rice noodles (optional)
Bring the water to a boil. Add vegetable oil, Thai chili pod, lemongrass and carrot. Boil for 5 minutes. Add coconut milk and simmer. Add all the remaining ingredients and cook uncovered for 15 minutes on simmer. Right before serving add small rice noodles and cook for additional 5 minutes. Serve hot.