Coconut Curry Noodle Soup

Recipe by: Cherie Tu

Instagram: #thrivingonplants

Serves	Preparation	Cooking	Difficulty
4	15 min	15 min	Easy

1 pack (450g) Fantastic Fresh Thin Hokkien Noodles
1.5 tbsp cooking oil
3 cloves garlic, minced
1 thumb size piece ginger, peeled & grated
2 stalks green onion, finely chopped (separate white & green parts of the onion)
3 tbsp Thai red curry paste
4 cups (1 litre) vegetable stock
1 can (400ml) full fat coconut milk
1 tbsp brown sugar
2 tbsp soy sauce
1 tbsp lime juice
250g firm tofu, diced (tofu puffs also suitable)
Assorted vegetables steamed or boiled (e.g. carrot, broccolini, bok choy)

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Step 1

Prepare the Fantastic Hokkien Thin Noodles according to pack instructions. Drain, rinse well with cold water and set aside.
Step 2

In a large saucepan, heat the oil over medium-low heat. Add in the garlic, ginger, the white parts of the green onion and the curry paste and fry for 2-3 minutes until fragrant.
Step 3

Add in the vegetable stock and coconut milk and bring to the boil. Once boiling, add the tofu, reduce the heat and simmer for 5 minutes.
Step 4

Stir through the brown sugar, soy sauce and lime juice and taste, adjusting the saltiness/sweetness to your preference. Simmer for a further 5 minutes.
Step 5

Divide the noodles, tofu and veggies into bowls, Ladle on the hot broth, garnish and serve.

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