1 block of firm tofu, drained
2 red chillies, chopped
2 cloves of garlic, crushed
1 teaspoon of grated ginger
1 large carrot, peeled and chopped
Handful of tenderstem broccoli
Handful of green beans
Handful of baby corn
2 tablespoons of red curry paste
1 can of coconut milk
Handful of cashew nuts
300-450g of cooked noodles
Handful of coriander
Oil for cooking
Salt & pepper
In the large pan, heat a small amount of oil and add the chopped chillies, leaving back a few pieces for garnish if you so wish.
After a minute or so, add the ginger and garlic.
Mix well then add the chopped carrots.
When the carrots have begun to soften, add the rest of the washed veg.
Add the curry paste and mix well, ensuring everything is well covered.
Add the coconut milk, fill the can with water and add to the pan.
Bring to the boil then leave to simmer.
In the frying pan, heat some more oil then add the cubes of tofu.
Turn the tofu occasionally, ensuring all sides cook evenly.
Add the noodles to the soup and mix well.
Once the tofu is almost cooked, add the cashew nuts to the pan.
Add salt and pepper to the soup according to your personal taste.
Serve the soup in a bowl, then add the tofu and cashew nuts on top.
Garnish with fresh coriander & remaining chopped chillies.
*Use two pans – one frying pan for the tofu and one large pan for the soup
Recipe by Louise Mead