Red Thai Curry Soup
Ingredients
- 1 red pepper, chopped
- 1 onion, diced
- any other veggies, i had a pack of tender stem broccoli and cauliflower to eat to i used that.
- red thai curry paste (about two slightly heaped tbsp)
- 1 tin coconut milk
- 1 tbsp sugar
- 1 stock cube
- 100g noodles (i used brown rice noodles)
- optional: 200g tofu)
Preparation
Fry the onion and pepper in a large pan for five minutes
Add the other veggies to the pan along with the Red Thai curry paste. Stir the paste until the veg is started to become covered and you start to smell the spices
Chop the tofu into chunks and place on a baking tray. Cook at 180 degrees for 15 - 20 minutes or until slightly crisp. If you would prefer to pan fry the tofu, you can also do that
Add the coconut milk and sugar to the pan. Crush the stock cube and then sprinkle in. Using the empty can, add 1 and 1/2 can full of boiling water to the pan. Stir the soup until all the ingredients are combined. Leave to simmer for a few minutes
Add the noodles to the pan, mix in and cover a pan with a lid. Leave to simmer for 5-10 minutes until your noodles are cooked