Thai Green Curry Noodle Soup

Last time I made a Thai green curry I smashed up all my ingredients for the paste in a pestle and mortar. The lemongrass takes some pounding so this time I decided to whizz the ingredients in a blender. This recipe makes enough for two hungry people. For the paste:

  • ½ green chilli
  • 2 cloves of garlic
  • 2 inches fresh ginger, peeled
  • Small handful coriander (cilantro) stalks
  • ½ lime, zest and juice
  • ½ white onion roughly chopped
  • 1 stalk of lemongrass, soaked for a few hours beforehand to soften, peel off outer layer and discard, roughly chop
  • ½ block smoked tofu, cubed

Vegetables:

  • 1 onion, chopped
  • 1 small head broccoli, chopped
  • 1 large carrot, chop into 1” sticks
  • ½ can coconut milk
  • Noodles – use as many as you like!
  • 1 head Pak Choy, chopped
  • Coriander to garnish

Place all the curry paste ingredients in a blender and blitz to a smooth paste. Fry the tofu until browned and set aside. Stir-fry the vegetables (not the Pak Choy) until they begin to soften. Add the Thai green curry paste and the coconut milk. Cook for a further minute or two then add enough stock or boiling water to cover the veg. Add the noodles, and cook according to directions – I use ones that take 3 mins. Tease them apart as they are cooking. 1 min before they are done, throw in the Pak Choy – it only needs blanching. Add the tofu, heat through and dish up while piping hot and garnish with coriander and fresh sweet Basil if you are lucky enough to have some. There you have it – easy and very tasty!

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