An Indonesian recipe. So if you're feeling like something exotic, then this recipe is for you. This recipe makes about 4 tablespoons of curry paste but you could use the same amount of shop-bought curry paste instead.
250g rice noodles
1 tbsp olive oil
400g tofu, diced
600g mushrooms, sliced
2 heads bok choy, diced (or use spinach )
2 1/2 litres vegetable stock
1 x 400ml tin full-fat coconut milk (I used 1/2 a tin ! - low fat version)
Juice of two limes / lemons
2 1/2 tbspo tamari or soy sauce
2 1/2 tbsp maple syrup (if not vegan - use honey instead x 1 tbsp)
For the paste:
2 shallots, finely chopped
4 garlic cloves, crushed
2 fresh chillies, deseeded and finely chopped
1 x 5cm piece fresh ginger, peeled and grated
3 tbsp ground cumin
1 tbsp ground coriander
2 tsp paprika
1 tsp ground turmeric
chopped fresh coriander
Mix all the paste ingredients together in a small bowl, then set aside (or use 4 tablespoons of a shop-bought curry paste instead).
Cook the rice noodles according to the packet instructions. Drain and set aside.
Heat the oil in a frying pan over a medium heat. Add the tofu and cook until the edges turn golden. Remove from the pan and set aside.
Set a large saucepan over a medium-high heat. Add the curry paste and stir for 30 seconds before adding the water. Toss in the mushrooms and the bok choy. Cook for 2 minutes, stirring to coat the veg in the paste. Pour in the stock and bring to the boil for 1 minute before turning the heat down a little to a steady simmer for 15 minutes.
Stir in the tofu and cooked rice noodles along with the coconut milk, lime juice, tamari or soy sauce and maple syrup and cook for another 1-2 minutes, until heated through.
To serve, ladle the soup into warmed bowls and garnish with fresh corriander.