Thai Red Curry Coconut Soup

1 tablespoon coconut oil 1-15 oz. can light coconut milk (you can use the full fat version here, but I'm trying to keep it light!) 3 cups low sodium veggie broth 1 cup water 3 large tablespoons red curry paste 2 tablespoons grated ginger 3 garlic cloves, minced 2-3 tablespoons Tamari 2 small carrots, sliced thin 1 small red bell pepper, sliced thin 2 small ripe Roma tomatoes, diced small 1 small bunch cilantro, stems and leaves, chopped (reserve some leaves to garnish) 3 scallions, chopped 2 broccoli stalks, trimmed and cut into slices (This is optional but I had saved the stalks and threw them in here! Added great texture!) Zest and juice of one lime 12-oz package rice noodles **(cook to package directions)** Put coconut oil in a stockpot on medium high heat, Add the red curry paste, grated ginger and garlic. Saute until you can smell all the delicious love coming from the pot, about 3-5 minutes. Add the coconut milk, veggie broth, water, Tamari, lime zest, juice of 1/2 the lime, carrots, bell pepper, tomatoes, 1/2 the scallions, cilantro & broccoli stalks. Taste the broth to make sure the salt and spice content is good for you. Adjust the seasonings to your taste. Let the broth come to a boil then bring it down to simmer until the veggies are tender, about 10 minutes. Grab a giant bowl and ladle the broth over your cooked rice noodles. Garnish that bad boy with a squeeze of lime juice, fresh cilantro and chopped scallions. You can get crazy and add some Sriracha if you like a little extra heat!