Fragrant, creamy, sweet, salty and spicy, what more could you ask for? This noodle soup truly has it all. What's even better is that this comforting recipe can be whipped up and served within 30 minutes. So if you're stuck on what to make for dinner, try this one out, it's bound to become a weekly favourite.
500g hokkien noodles (see notes)
1½ tbsp cooking oil
3 cloves garlic, minced
5cm piece (20g) fresh ginger, grated
2 green onions, finely chopped (white and green parts separated)
3 tbsp Thai red curry paste (or sub for your fav curry paste)
1 can (400ml) full-fat coconut milk
1 litre (4 cups) vegetable stock
250g firm tofu, diced (tofu puffs are also great in this recipe)
1 tbsp brown sugar
2 tbsp soy sauce, or to taste
1 tbsp lime juice
Cooked veggies of your choice (carrot, bok choy)
Fresh coriander leaves
Crushed roasted peanuts
Fresh red chilli, cut into strips
Black and white sesame seeds
1 Prepare the hokkien noodles according to packet instructions. Drain, rinse well with cold water then set aside.
2 Heat the oil in a large saucepan over medium-low heat. Add the garlic, ginger, the white part of the green onion and the curry paste then fry for 2-3 minutes until fragrant.
3 Stir in the coconut milk and vegetable stock and bring to the boil. Add the tofu, then reduce the heat and simmer for 5 minutes.
4 Stir in the brown sugar, soy sauce and lime juice. Adjust the saltiness/sweetness to your taste. Simmer for a further 5 minutes.
5 To serve, divide the noodles and veggies into serving bowls then ladle on the tofu and hot soup. Top with bean sprouts, the green part of the green onion, coriander leaves, fried shallots, crushed peanuts, chilli strips, sesame seeds and lime wedges.
For a GF option, use 500g cooked rice noodles instead of the hokkien noodles.
Extracted from Thriving on Plants Volume 2 by Cherie Tu, rrp: $34.99. Available at all good bookstores & online