Thai Vegetable Noodle Soup

Source: inspired by Forks Over Knives (modifies by Aimee)

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• Thai spice blend:
• 1 TB garlic powder
• 1 TB onion powder
• 1/2 TB ground ginger
• 1/2 TB paprika
• 1/2 TB dried basil
• 2 teaspoons dried lemon zest
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground white or black pepper

Soup:

• 1 small bunch green onions
• 2 tablespoons Thai Spice Blend
• 6 cups low-sodium vegetable stock
• 1 cup thinly sliced carrots
• 4 oz. dry rice noodles
• 1 cup snow peas, trimmed and halved crosswise
• 2 baby bok choy, cut into 1-inch pieces
• 4 oz baked tofu, cubed small
• 1 can (15 oz) coconut milk
• 3 tablespoons lime juice
• sea salt to taste
• 4 to 6 fresh basil leaves, torn into pieces
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• 1. Stir together Thai spices.
• 2. In a large pot combine scallions, 2 TB Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. 
• 3. Add noodles, snow peas, bok choy & tofu; simmer 5 to 7 minutes more or until noodles are cooked. Add coconut milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.