Asian-Style Curried Vegetable Broth
Heat curry paste in a large wok over medium heat, stirring, for 1 to 2 minutes, or until aromatic. Add tofu. Cook, tossing gently, for 1 minute. Add coconut milk, stock and water. Bring to a simmer.
- Cook15 min
- Total15 min
- Serves4
- LevelEasy
Ingredients
- 1/4 cup green curry paste
- 320g packet nigari tofu (extra firm), cut into 2cm cubes
- 150ml light coconut milk
- 2 cups Massel vegetable liquid stock
- 2 1/2 cups water
- 80g dried rice vermicelli noodles
- 1 bunch gai lum, stalks diagonally sliced, leaves shredded
- 125g packet fresh baby corn, halved lengthways
- to serve Coriander leaves
Method
- Heat curry paste in a large wok over medium heat, stirring, for 1 to 2 minutes, or until aromatic. Add tofu. Cook, tossing gently, for 1 minute. Add coconut milk, stock and water. Bring to a simmer.
- Add noodles and gai lum stalks to wok. Cook for 5 minutes, or until noodles are almost tender.
- Add gai lum leaves and corn to wok. Cook for 2 to 3 minutes, or until leaves wilt. Divide broth between 4 serving bowls. Top with coriander. Serve.
