2 tsp of red curry paste
1.5 tbsp of grated fresh ginger
3 garlic cloves, grated
3 Kaffir lime leaves
1 x 400ml can of coconut cream
1 tsp of bouillon powder or 1 vegetable stock cube
2 tbsp of tamari
250g of tofu or field mushrooms
250g of cup beans, e.g. edamame or cooked black beans
2 handfuls of green beans or mangetout (snow peas)
250g of wheat, rice or glass noodles
2 large spring onions, sliced pea shoots or fresh spinach
1 lemon or lime, halved
Step 1Heat a little oil in a large pan. Add the curry paste, ginger, garlic and lime leaves and fry for a few minutes. Add the coconut cream, 700ml of water, bouillon powder and tamari. Bring to the boil and season to taste with salt. If you are using mushrooms, clean them and cut into wedges, then simmer them in the broth for a few minutes.
Step 2Bring water to the boil in another pan and boil any toppings that need cooking. Edamame and green beans take around 5-8 minutes while the cooking time for the noodles can vary; if you’re using noodles that only need about a minute, add these towards the end. Strain and rinse the vegetables and noodles in cold water and leave to drain.
Step 3If you are using tofu, cut it into cubes and fry in oil, turning until golden brown on all sides, adding salt towards the end.
Step 4Divide the noodles and beans among four serving bowls. Ladle over the broth and top with the tofu, sliced spring onions, pea shoots or spinach, and coriander. Squeeze over some lemon or lime juice and serve immediately.