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    Saturday, November 14, 2015

    Asian-style curried vegetable broth Recipe

    Asian-style curried vegetable broth Recipe
        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

        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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    Item Reviewed: Asian-style curried vegetable broth Recipe Rating: 5 Reviewed By: Mrs. Chef
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