Recipe For 2 people.
300 grams flat rice noodles
150 grams tofu
250ml coconut milk
3 tbsp green Thai curry paste
2 vegetable stock cubes
250ml boiling water
100g pack pak choi, washed and separated
2 red onions diced
2 spring onions, finely chopped
fresh coriander, lime, chillies, spring onion, Kimchi or Beetroot & Ginger Love Craft Kraut.
Heat a pan on the hob with a little vegetable oil and gently warm the green curry paste for around 2-4 minutes.
Add the coconut milk, 250ml of boiling water and 2 vegetable stock cubes and simmer for 5 minutes.
Add spring onions, garlic cloves and red chillies to the soup and simmer for 10 minutes.
Meanwhile, in a wok, stir fry the red onion, shiitake mushroom, pak choi and tofu for 5 minutes and add to the soup.
Continue to cook the soup on medium heat and stir regularly.
Cook the rice noodles according to the packet instructions, then drain and set aside.
Divide the noodles between 2 deep serving bowls. Ladle the broth over the top with the vegetables and tofu and garnish with fresh coriander, more red chillies, lime juice and Kimchi love Craft Kraut.
And there it is, a delicious vegan Yasai Itame, full of spice and warmth and goodness. Hope you enjoy it as much as we do.