Recipe Cuisine: Thai
Theme: Meat-Free Marvels
Green Curry Noodle Soup with Tofu
By: Tamika O'Neill
Ingredients
- 150g dried vermicelli noodles
- ¼ cup Valcom green curry paste
- 100g washed baby spinach
- 2 green onions, coarsely chopped
- 1 garlic clove, chopped
- 1L good quality chicken stock
- 300ml coconut cream
- 2 bunches of broccollini, trimmed
- 300g firm silken tofu, cut into 1cm cubes
- 1 lime
- 1 ½ tsp fish sauce
- 1 cup bean sprouts
- 1 cup coriander leaves
- 1 ½ tbs fried shallots
- 1 long green chilli, sliced
Product used in recipe
- VALCOM - VALCOM CURRY PASTE GREEN
- SQUID BRAND - SQUID BRAND FISH SAUCE 725ML
Method
- Place vermicelli in a large bowl and cover with warm water. Set aside for 5 minutes, drain and set aside.
- Add curry paste, spinach, green onion, garlic and 1 cup of chicken stock to a blender and blitz for 15 seconds or until smooth. Pour mixture into a medium saucepan and add remaining stock, coconut cream and broccolini. Bring to a simmer over medium heat.
- Once simmering, reduce heat to low and add tofu. Cook for a further 2 minutes, or until tofu is warm and broccolini is cooked. Squeeze in juice from half a lime stir in fish sauce. Remove from heat.
- To serve, divide noodles amongst 4 bowls. Top with broccolini and tofu. Ladle in green curry broth. Top with bean sprouts, coriander leaves, fried shallots and green chilli. Cut remaining lime half into wedges and serve.
