Thai Green Curry Soup
Let's embark on a culinary adventure harmonizing vibrant flavors and textures with this aromatic Green Curry Noodle Bowl. Immerse yourself in a fragrant broth infused with lemongrass, ginger, and Thai curry paste, enveloping a medley of crisp vegetables. Delight in the contrast of tender noodles, crispy tofu adorned with sesame seeds, all brought together in this captivating dish worthy of any dining experience.
— Constant Cookbook
Ingredients
- 1 onion, diced
- 1-2 tbsp green curry paste (amount according to level of heat required)
- approx 2cm lemongrass, bruised and finely chopped
- small piece fresh ginger, chopped
- 1 can coconut milk
- 1 tbsp thai fish sauce
- 2 bulbs bok choi
- 1/2 pack mangetout or sugar snap peas
- 1 pack straight-to-wok noodles (prferably pad thai noodles)
- 100g frozen soya beans
- 100g tofu pieces
- 1 tbsp sesame seeds
- vegetable oil
- coriander to garnish
Instructions
- Soften the onions in the vegetable oil, and add the curry paste, fry off for approx 1 min
- Add the coconut milk, lemon grass and ginger, bring to the boil then turn down until simmering
- Add the vegetables to the broth, simmer for 5 mins until veg are cook but still retain a crunch.
- Whilst the veg are cooking fry the tofu in hot vegetable oil for approx 5 mins or until golden brown, sprinkle over the sesame seeds and toss the tofu in them until coated with the seeds.
- Just before serving stir the noodles in to broth and leave for a min to heat through.
- Distribute the veg and noodles evenly between bowls then tip over the broth, top off with the browned tofu and garnish with the coriander.
Yield
Serves 4
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