Thai Tofu and Noodle Soup

Servings: Serves: 4

Nutritional Information:

Per serving (332g)

Calories 546, Fat 31g, Saturates 23g, Carbohydrate 57g, Sugars 8.5g, Fibre 4g, Protein 17g, Salt 2g


Ingredients

Method

1

To make the paste, add the coconut oil, ginger, chilli, lime, cumin, turmeric, coriander, tomato purée and sugar to a blender and blend until smooth.

2

For the soup, put the paste into a pan over a medium heat and cook for 2-3 minutes, then add the soy sauce, vegetable stock and coconut milk and bring to a simmer.

3

Add the sugar snaps, carrot and red pepper and cook for 2-3 minutes, then add the tofu and rice noodles and cook for a further 2-3 minutes until the vegetables and noodles
are cooked. Add the spring onions and basil to serve.

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