Coconut curry soup with carrot noodles

Instructions

1. In a large pot, heat oil over medium. Add onion, garlic and ginger and stir fry until the onion is translucent. Add curry paste, kaffir lime leaves, turmeric and tofu and stir to combine.
2. Add potato, coconut milk and stock and water. Simmer until potato is soft (about 10 minutes). Remove from heat and cool for a few minutes.
3. Pick out tofu and kaffir lime leaves, transfer potato and liquids to a blender and blitz until smooth. Return to pot, add tofu back in and place over a medium heat. Add capsicum, peas and spinach and cook for 2 minutes.
4. Divide soup among 4 bowls. Top with carrot, cabbage and coriander, and serve with lime wedges on the side.