Asian-style curried vegetable broth Recipe
Ingredients
80g dried rice vermicelli noodles
1 bunch gai lum, stalks diagonally sliced, leaves shredded (see notes)
125g packet fresh baby corn, halved lengthways
Coriander leaves, to serve
1/4 cup green curry paste
320g packet nigari tofu (extra firm), cut into 2cm cubes (see notes)
150ml light coconut milk
2 cups reduced-salt vegetable stock
2 1/2 cups water
Asian-style curried vegetable broth Recipe
Method
Step 1
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.
Step 2
Add noodles and gai lum stalks to wok. Cook for 5 minutes, or until noodles are almost tender.
Step 3
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.
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