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The key to creating the perfect bowl of Southeast Asian noodles or courgette
noodles is to fry off a few aromatics before adding curry paste to the pan to make sure you get a complex, layered broth, regardless of the paste you’re using.Coconut Curry Zoodles with Asian Greens and Silken Tofu [Vegan]
Ingredients
- 2 garlic cloves
- 2 teaspoons grated ginger
- 4 spring onions
- 2 tablespoons light oil
- 3 tablespoons Southeast Asian curry paste
- 300ml (1 1/4 cups) light coconut milk
- 500ml (2 cups) vegetable stock
- 1 teaspoon vegan honey
- 1 teaspoon soy sauce
- 2 small courgettes
- large handful of sugar snap peas 2 baby pak choi
- 1 red chilli
- 160g (5 1/4 oz) silken tofu lime wedges, for serving
Preparation
- Peel and crush the garlic, peel and grate the ginger and thinly slice the spring onions.
- Heat the oil in a large saucepan over a medium-high heat. Once the oil is shimmering, add the garlic, ginger and spring onions and fry for about a minute until they’re just starting to color. Add the curry paste and cook for another couple of minutes until the paste has softened slightly and everything is smelling lovely and aromatic.
- Stir in the coconut milk, followed by the vegetable stock, honey and fish or soy sauce. Reduce the broth to a low simmer while you prepare the rest of the ingredients.
- Using a spiralizer, break the courgette down into noodles (I find a small hand-held one the easiest to use – mine looks a bit like a pencil sharpener – but you can also create courgette noodles by running the length of the courgette down the largest hold of a box grater repeatedly in a single motion.) Roughly chop the rest of the veggies, adding them all to the simmering liquid as and when they’re ready.
- Thinly slice the chilli and cut the tofu into small cubes before dividing the soup between two large, warm bowls and adding them both over the top. Serve with a couple of lime wedges for spritzing
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