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Asian-style curried vegetable broth
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a delicious tofu curry soup with rice noodles and fresh ingredients.
Ingredients:
  • 87.50 gm green curry paste
  • 320g packet nigari tofu (extra firm), cut into 2cm cubes (see notes)
  • 150ml light coconut milk
  • 510.00 gm vegetable liquid stock
  • 625.00 gm water
  • 80g dried rice vermicelli noodles
  • 1 bunch gai lum, stalks diagonally sliced, leaves shredded (see notes)
  • 125g packet fresh baby corn, halved lengthways
Instructions:
  • In a large wok over medium heat, sizzle curry paste until fragrant for 1 to 2 minutes. Add tofu and gently toss for 1 minute. Pour in coconut milk, stock, and water. Let it all gently simmer together.
  • Add the noodles and gai lum stalks to the wok and cook for 5 minutes, or until the noodles are just about tender.
  • Place gai lum leaves and corn in the wok. Cook for 2 to 3 minutes until the leaves wilt. Divide the broth into 4 serving bowls, then sprinkle with coriander before serving.

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