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Member recipe

Thai Green Curry Soup

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Serves 4

Quick but super tasty, this is my reinvention of an amazing green curry I had at a market in Bangkok

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  • 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


    1. Soften the onions in the vegetable oil, and add the curry paste, fry off for approx 1 min
    2. Add the coconut milk, lemon grass and ginger, bring to the boil then turn down until simmering
    3. Add the vegetables to the broth, simmer for 5 mins until veg are cook but still retain a crunch.
    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.
    5. Just before serving stir the noodles in to broth and leave for a min to heat through.
    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.

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