Warm, delicious & hearty soup to tantalise senses.
1 tablespoon coconut oil
1 chopped red onion
2 large garlic cloves
1 knob ginger
2 tablespoons yellow curry paste
2 tablespoons turmeric
1 teaspoon salt
2 tablespoons sugar
1 can (400ml) coconut milk
3 cups chicken stock
1 small block tofu
100g rice vermicelli noodles
Toppings:- shredded carrots, shredded red cabbage, snow peas, chilli, kaffir leaf
Combine garlic onion and ginger and mince in blended. Heat coconut oil and lightly fry without browning the mixture.
Add yellow curry paste, tumeric, salt and sugar. Fry until fragrant.
Add coconut milk and stock, bring to boil then simmer (10mins).
Drain excess moisture from tofu and cut into cubes. Fry with little oil and add small amount of soup to give colour and brown texture.
Cover the noodles in water until soften (as per packet instructions)
Add noodles to bowl, pour soup into bowl and top with tofu, shredded cabbage and carrot, snow peas, sprinkle Chilli and Kaffir leaf.
Serve hot and enjoy :)
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