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




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.


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.


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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