Asian-style curried vegetable broth

Cooking Soups Asian-style curried vegetable broth

Create a richly flavourome curry soup using tofu, rice noodles and a handful of fresh ingredients.

Lables: High carb High protein Low kilojoule Low sodium Vegan Vegetarian Egg free Fish free Gluten free Peanut free Shellfish free Tree nut free Wheat free
  1. Heat curry paste in a large wok over medium heat, stirring, for 1 to 2 minutes, or until aromatic. Add tofu. Cook, tossing gently, for 1 minute. Add coconut milk, stock and water. Bring to a simmer.
  2. Add noodles and gai lum stalks to wok. Cook for 5 minutes, or until noodles are almost tender.
  3. Add gai lum leaves and corn to wok. Cook for 2 to 3 minutes, or until leaves wilt. Divide broth between 4 serving bowls. Top with coriander. Serve.

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1/4 cup green curry paste
320g packet nigari tofu , cut into 2cm cubes
150ml light coconut milk
2 cups reduced-salt vegetable stock
2 1/2 cups water
80g dried rice vermicelli noodles
1 bunch gai lum, stalks diagonally sliced, leaves shredded
125g packet fresh baby corn, halved lengthways
Coriander leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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