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Thai Green Curry Soup
Serves 4
Easy
Total time:
Quick but super tasty, this is my reinvention of an amazing green curry I had at a market in Bangkok
Skip to ingredients
- 1 onion, diced
- 1-2 tbsp green curry paste (amount according to level of heat required)
- approx 2cm lemongrass, bruised and finely chopped
- small piece fresh ginger, chopped
- 1 can coconut milk
- 1 tbsp thai fish sauce
- 2 bulbs bok choi
- 1/2 pack mangetout or sugar snap peas
- 1 pack straight-to-wok noodles (prferably pad thai noodles)
- 100g frozen soya beans
- 100g tofu pieces
- 1 tbsp sesame seeds
- vegetable oil
- coriander to garnish
Method
step 1
Soften the onions in the vegetable oil, and add the curry paste, fry off for approx 1 minstep 2
Add the coconut milk, lemon grass and ginger, bring to the boil then turn down until simmeringstep 3
Add the vegetables to the broth, simmer for 5 mins until veg are cook but still retain a crunch.step 4
Whilst the veg are cooking fry the tofu in hot vegetable oil for approx 5 mins or until golden brown, sprinkle over the sesame seeds and toss the tofu in them until coated with the seeds.step 5
Just before serving stir the noodles in to broth and leave for a min to heat through.step 6
Distribute the veg and noodles evenly between bowls then tip over the broth, top off with the browned tofu and garnish with the coriander.
