This green spring soup brings a fresh twist to your plate: An aromatic coconut and coriander broth, enhanced with lime juice, meets crispy tofu, crunchy vegetables, and your favorite noodles. Not only is the recipe quick to make, it tastes great both hot and cold—ideal for changeable spring weather. Whether as a light dinner or meal prep for the office, this bowl is plant-based, colorful, and simply delicious. And the best part? You probably already have the ingredients at home!