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.