Asian-style curried vegetable broth

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

Recipe «Asian-style curried vegetable broth» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.