Author: Arun Kumar

Name: Crispy Tofu Thai Noodle Soup
Prep time: 25 min
Cook time: 30 min
Yield: 4
Ingredients: FOR THE CRISPY TOFU; 200g (7oz) firm tofu; 2 tbsp tamari; 1 tbsp cornflour/cornstarch; 1 tsp garlic powder; spray oil; FOR THE SOUP; 200g (7oz) rice noodles; FOR THE YELLOW CURRY PASTE SAUCE; 1 garlic clove, peeled, minced; 2.5cm (1in) piece of ginger, peeled, grated; 1 red chilli; 1 lemongrass stalk; juice of 1 lime; 1 tbsp maple syrup; 15g fresh coriander stalks; 1 tsp turmeric powder; 2 tbsp tamari; 400ml (1¾ cups) tinned coconut milk; 400ml (1¾ cups) vegetable stock; salt and freshly ground black pepper; FOR THE VEG; 1 red bell pepper; 1 carrot, peeled; 3 spring onions/scallions; a handful of fresh coriander; TO GARNISH; fresh lime wedges; chopped coriander; red chilli, sliced (optional)

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