This recipe just couldn’t be simpler, using a ready made paste definitely make the life so much easier and it makes this soup redact in under 20 minutes.
I have always been a massive fan of Thai food as I love how it’s super veggie friendly, great fresh flavours and rice with anything 🙂
I love making this soup when I don’t have too much to cook and I want something quick, delicious and satisfying.
1 heaped tablespoon of green Thai curry paste
About 1 litre of veggie stock
1/2 can of full fat coconut milk
About 150gr of rice noodles
200gr of shiitake mushrooms -sliced
1/2 block of firm tofu – about 175gr – chopped into small cubes
1 red fresh chilli
1 tablespoon of Tamari sauce
The juice of 1/2 lime
To serve: a sprinkle sesame seeds and fresh chopped coriander
Place the rice noodles in a large bowl and cover them with boiling water to cook them. Put them on one side while you are making the rest.
In a large pan add the curry paste and let it heat up for few seconds, add the sliced mushrooms and the chopped tofu. Stir fry for few minutes until the mushrooms are soft. Pour in the veggie stock and the coconut milk. Bring to boil and add the tamari sauce. Cook for about 5 minutes. Check if needs more salt. Add in the finely sliced pakchoi and cook for another 2-3 minutes. I personally like my greens quite crunchy so I wouldn’t cook it for longer than that. Drain the noodles and divide them between two bowls. Cover them with the soup, mushrooms, tofu and pakchoi. Squeeze some lime into each bowl and serve with some fresh chill, coriander and sesame seeds.