Ingredients
- spray oil
- shallot 1, sliced
- red Thai curry paste 2 tbsp Â
- lemongrass 1 stalk, bashed
- half-fat coconut milk 200g tin
- vegetable stock 1 litre, hot
- marinated tofu 160g, diced (we used Cauldron) Â
- beansprouts 100gÂ
- egg noodles 3 nests, cookedÂ
- fish sauce 1 tbspÂ
- spring onions 2, shreddedÂ
- Thai basil or coriander leaves to serve
- lime wedges or chilli slices to serve
Method
-
Step 1
Heat a spray of oil and fry the shallot for a minute, then add the curry paste and fry until fragrant. Add the lemongrass, coconut milk, and stock and bring to a simmer. Add the tofu, beansprouts, and egg noodles to warm though for a few minutes, season with fish sauce then divide between 4 bowls, fishing out the lemongrass. Top with spring onion, herbs, a squeeze of lime and a few slices of red chilli.
Nutritional Information
- Kcals 377
- Fat 8.1g
- Saturates 3.6g
- Carbs 51.8g
- Fibre 4.6g
- Protein 21.9g
- Salt 2.7g