It’s been a while, and I am so feeling so grateful to be back to in the kitchen! Thai is one of my favourite cuisines so creating this dish brought pure pleasure. The slight heat of chilli with tasty lemongrass in a creamy coconut soup. Full of scrumptious vegetables and topped with crunchy cashews and coriander.
Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4
INGREDIENTS
for green Thai noodles
· 1 broccoli
· 160g sugar snap peas
· 160g baby corn
· 1 onion
· 2 garlic cloves
· 400ml coconut milk
· 396g tofu (I use Cauldron)
· 2 tbsp green Thai paste (I use Blue Dragon)
· 1 vegetable stock cube
· 400ml water
· 225g rice noodles (I use Mama)
for toppings
· handful of cashews
· 12 sprigs of coriander
· 2 tbsp sriracha (I use Flying Goose)
other ingredients
· 1 tbsp coconut oil
· salt
METHOD
1. Place a large wok on a high heat with a table spoon on coconut oil
2. Drain the tofu and press any access liquid with kitchen roll. Cut into bite size pieces and add to the wok
3. Cook for 5-10 minutes until it starts to slightly brown. In the meantime, slice your onion and finely chop your garlic gloves
4. Reduce to the wok to a medium heat and add the onion and garlic for a few minutes
5. Chop your broccoli and add to the wok with your baby corn and mange tout
6. Add your Thai paste and salt and give a good stir so the vegetables and tofu are coasted in the paste
7. Pour in the coconut milk, stock cube and water and bring to boil. Leave to cook for 15 minutes
8. Add your rice noodles and cook for a further 5 minutes. Roughly chop your cashews and coriander
9. Serve into bowls and top with your cashews and coriander with a drizzle sriracha
Enjoy, xx