Sort ingredients
deedles
QR Code
Listen
Pdf
Cook the noodles as per the instructions on the packet and set aside
In a large pot, sauté together the onion, ginger and garlic and sauté for 5 minutes
Add in the curry paste and peanut butter and sauté further for 5 minutes
Slowly add in the broth, coconut milk, honey or maple syrup
Separately steam the broccoli, baby corn and spinach and set aside
Sauté the mushrooms in a pan and set aside
Sprinkle a little cornflour over the tofu and pan cook the tofu until crisp and set aside
Bring the soup to a boil over high heat. Add the lemon juice just before taking the soup off heat.
Stir in the noodles just before serving the soup; stir until the noodles are soft.
Ladle the soup into bowls, add in the sautéed veggies, mushrooms, crisp tofu and garnish with peanuts, sesame seeds and spring onions. Serve hot!