Ingredients

• 1 nest of dried noodles
• 280 grams of tofoo
• 2 tablespoons of cornflour
• 1 tablespoon of sesame oil
• 1 teaspoon of ground coriander
• 1 teaspoon of ground turmeric (or less if you want it less spicy)
• 4 tablespoons of Thai red curry paste
• 1 tablespoon of soft brown sugar
• 1 tin of coconut milk (400ml)
• 2 stock cubes (1 litre of stock)
• 2 tablespoons of lime juice
• 2 tablespoons of soy sauce (or a bit less)
• 1 tin of water chestnuts (225g)
• 1 bell pepper
• 1 handful of broccoli (florets)
• 1 handful of edamame beans
• 1 amount of vegetables (optional)
• 1 small handful of fresh coriander
• 1 small handful of fresh mint

Method

1. Chop the tofu into small-medium chunks (25-35)
2. Place the tofu into a small mixing bowl, add the cornflour, and some salt and pepper, and mix well
3. Heat some oil on a medium heat in a flat frying pan (~7 heat)
4. Add the tofu and cook for a while, stirring regularly, until crisp, take off the heat when done
5. Meanwhile, put the kettle on to make the stock
6. Heat the sesame oil in a large saucepan on a medium heat (7-8)
7. Add the ground coriander and ground turmeric and fry for ~1 minute
8. Add the curry paste and soft brown sugar and fry for another ~2 minutes
9. Meanwhile, make the stock and re-boil the kettle for the noodles
10. Add teh coconut milk and stock and bring to the boil for up to 5 minutes
11. Meanwhile put the noodle nest into the bottom of a small mixing bowl and cover in boiling water
12. Chop the bell pepper into large chunks, and chop the broccoli
13. Add the bell pepper, broccoli, water chestnuts, and edamame beans, and any other additions to the soup
14. Boil for 2 minutes, then add the soy sauce and lime juice
15. Finely chop the fresh coriander and mint and mix together and place in a small serving dish
16. Drain the noodles and add to the bottom of the serving bowls
17. Pour the soup mixture over the top
18. Either divide the tofu bites between the bowls or serve separately
19. Enjoy!