Super-green tofu curry soup with vermicelli

Author: HFG staff

Photographer: Steve Brown

In just 20 minutes, you can have this flavour-packed, healthier vegetarian curry on the table.

Serves: 4

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

150g vermicelli noodles (see tip)
2 tablespoons Thai green curry paste
100g baby spinach leaves, plus 20g extra to serve
1 cup light coconut milk
3 cups reduced-salt vegetable stock
300g firm tofu, cut into 1.5cm cubes
150g sugar snap peas
100g bean sprouts
lime wedges, to serve

Instructions

Stay Awake

1 Place noodles in a large bowl. Cover with boiling water and allow to stand for 10 minutes or until soft.

2 Meanwhile, place curry paste, spinach, coconut milk, stock and 3 cups water in a blender and blend until smooth. Pour into a saucepan and bring to a boil over high heat. Add tofu and peas. Reduce heat to medium and simmer for 2 minutes.

3 Drain vermicelli and divide among four bowls. Pour over curry soup and top with sprouts. Garnish with extra spinach and serve with lime wedges.

HFG tip

Asian-style vermicelli noodles are made with rice flour, but you can use any type of noodles you have in your pantry for this dish.

Nutrition Info (per serve)

Calories 363 cal

Kilojoules 1521 kJ

Protein 16.3 g

Total fat 11.6 g

Saturated fat 5.8 g

Carbohydrates 44.9 g

Sugar 5.1 g

Dietary fibre 6.2 g

Sodium 950 mg

Calcium 303 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.