Green Curry Noodle Soup with Tofu

Ingredients

• 150g dried vermicelli noodles
• ¼ cup Valcom green curry paste
• 100g washed baby spinach
• 2 green onions, coarsely chopped
• 1 garlic clove, chopped
• 1L good quality chicken stock
• 300ml coconut cream
• 2 bunches of broccollini, trimmed
• 300g firm silken tofu, cut into 1cm cubes
• 1 lime
• 1 ½ tsp fish sauce
• 1 cup bean sprouts
• 1 cup coriander leaves
• 1 ½ tbs fried shallots
• 1 long green chilli, sliced

Method

1. Place vermicelli in a large bowl and cover with warm water. Set aside for 5 minutes, drain and set aside.
2. Add curry paste, spinach, green onion, garlic and 1 cup of chicken stock to a blender and blitz for 15 seconds or until smooth. Pour mixture into a medium saucepan and add remaining stock, coconut cream and broccolini. Bring to a simmer over medium heat.
3. Once simmering, reduce heat to low and add tofu. Cook for a further 2 minutes, or until tofu is warm and broccolini is cooked. Squeeze in juice from half a lime stir in fish sauce. Remove from heat.
4. To serve, divide noodles amongst 4 bowls. Top with broccolini and tofu. Ladle in green curry broth. Top with bean sprouts, coriander leaves, fried shallots and green chilli. Cut remaining lime half into wedges and serve.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE GREEN
• SQUID BRAND - SQUID BRAND FISH SAUCE 725ML