Making your own noodles from any vegetables is easy if you have a spiraliser. If not, cut them lengthways and then into strips. The tofu adds a great protein punch to this simple soup which can be made in minutes. A little cheating using a bought curry paste is quite acceptable mid-week.
Ingredients
| 4 | Courgettes (Main) |
| 1 Tbsp | Olive oil |
| 1 | Red onion, sliced |
| 1 clove | Garlic, crushed |
| 1 tsp | Grated ginger |
| 500 g | Yellow curry paste |
| 3 cups | Vegetable stock (Main) |
| 1 cup | Coconut milk |
| 200 g | Tofu, cubed |
| ¼ cup | Chopped peanuts, or roughly chopped coriander leaves, to garnish |
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Directions
- Use a spiraliser or cut the courgettes into strips for the noodles.
- Heat the oil in a saucepan. Add the onion, cooking until softened. Add the garlic and ginger, cooking for a further 2 minutes. Stir through the curry paste and cook for for a further minute. Pour in the stock and coconut milk, bringing to a simmer.
- Pan-fry the tofu until lightly browned on all sides. Add to the simmering soup along with the courgette noodles, cooking for 3 or 4 minutes until they are just cooked through.
- Serve hot in bowls with a good sprinkling of coriander.
