Thai Noodle Bowls
Saucepan x 2, frying pan, chopping board, knife, sieve
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.
1 heaped tbsp Thai red curry paste(My favourite is 'Thai taste -Gang pad'
2 cloves garlic
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
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