Super-green tofu curry soup with vermicelli
- 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
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.
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)
Total fat 11.6g
–Saturated fat 5.8g
Dietary fibre 6.2g
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