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Thai Tofu Noodle Soup Recipe | |
Thai Soup | |
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Ingredients:
15ml/1 tbsp vegetable oil1 garlic clove, finely chopped 175 g/6 oz vegetarian chick chunks (or tofu) 2.5 ml/ i/2 tsp ground turmeric i/4 tsp hot chilli powder 400ml/1 can coconut milk 900ml/1 ½ pints hot vegetable stock 30ml/2tbsp lemon or lime juice 30ml/2 tbsp peanut putter 50g/2oz thread egg noodles, broken into small pieces 15ml/1 tbsp spring onions, finely chopped 15ml/1tbsp fresh chopped coriander Salt and pepper 30ml/2tbsp desiccated coconut ½ fresh red chilli, seeded and finely chopped to garnish
Directions:
1. Heat oil and sauté garlic for 1 minute until lightly golden. Add vegetarian chicken or tofu and stir-fry 2-minutes.2. Heat stock and add coconut milk. Add ?chicken? or tofu, lemon juice, peanut butter and egg noodles. 3. Cover and simmer about 15 minutes. Add spring onions, ginger and coriander and then cook for a further 5 minutes. 4. Meanwhile, place coconut and chilli in small frying pan heat for 2-3 minutes, stirring frequently, until the coconut is lightly browned. 5. Serve soup sprinkled with coconut and chilli. (Ready to eat in 30 minutes, including prep time!) | |