Thai Green Curry Noodle Soup with Tofu

Ingredients

• 250 g rice noodles
• 400 g firm tofu
• 400 ml coconut milk
• 600 ml vegetable stock
• 3 tbsp Thai green curry paste
• 2 courgette
• 150 g tenderstem broccoli
• 2 tbsp soy sauce
• 2 lime
• 20 g fresh coriander
• 2 tbsp vegetable oil

Method

1. 1

   Press the tofu dry and cut into 2cm cubes. Fry in oil in a non-stick pan until golden on all sides, then set aside.

2. 2

   In a large saucepan, fry the green curry paste in a little oil for 1 minute until fragrant.

3. 3

   Pour in the coconut milk and vegetable stock. Bring to a simmer and stir in the soy sauce.

4. 4

   Add the sliced courgette and broccoli and simmer for 5 minutes until just tender.

5. 5

   Meanwhile, cook the rice noodles in boiling water for 3–4 minutes, drain and divide between four bowls.

6. 6

   Ladle the hot curry broth and vegetables over the noodles. Top with the crispy tofu, fresh coriander and lime wedges.