Thai Tofu Noodle Soup Recipe

15ml/1 tbsp vegetable oil
1 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

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!)