Thai Noodle Bowls

1 hr

4 Servings

Equipment

Saucepan x 2, frying pan, chopping board, knife, sieve

Steps


  • Add 1 tbsp of coconut milk to a large saucepan, add curry paste, onions and ginger and cook on med-low heat until softened. Add the garlic

  • Add the rest of the coconut milk, then fill the can with hot water and mix with veg stock, add to the pan. Simmer for 20 mins.

  • Add a squeeze of lime, sugar, chopped tomato and miso at the end and adjust seasoning if necessary.

  • Blanch the broccoli and Pac Choi (steam for 5 mins and transfer to cold water).

  • Shallow fry the tofu in coconut oil until browned and crisp.

  • In a wide bowl, add noodles, followed by soup, then add the vegetables and tofu and sprinkle with fresh herbs.

Ingredients

  • 1 heaped tbsp Thai red curry paste(My favourite is 'Thai taste -Gang pad'

  • 2 cloves garlic

  • 1 onion

  • 1 thumb size ginger

  • 4 frozen lime leaves (optional)

  • 1 lime (zest and Juice)

  • 1 can coconut milk

  • 1 tbsp soy sauce

  • 1 tbsp toasted sesame oil

  • 400 ml veg stock

  • 1 tsp brown sugar/ maple syrup

  • 1 tsp miso paste (or fish sauce)

  • 1 large tomato, or 4 small

  • 200g Tofu

  • 4 tender stem broccoli

  • 100 g spinach

  • handful of edamame beans/ peas

  • 2 spring onions

  • 200g cooked noodles (rice or wheat)

  • Fresh coriander or basil to serve

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