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You’ll need (serves 2 people) :
- 1 finely diced onion
- 3 cloves of garlic
- 2 tsp of ginger paste
- Sesame oil
- 3 tsp of soy sauce
- 2 tbsp of red curry paste
- 2 tsp of chili paste
- The juice of 2 limes
- 1 can of coconut milk
- 2 cups of water
- 1 cup of fresh sweet peas (in the pod)
- ½ a block of silken tofu
- 2 servings of rice noodles
- 2-3 fresh bok choy
- Finely diced spring onion
- Sesame seeds
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How to:
In a skillet on medium heat, pour a generous amount of sesame oil, and fry the diced onions, ginger, and garlic, until golden brown. Then add the soy sauce, chili, lime juice, and red curry paste. Stir to combine. Then add the coconut milk (I recommend avoiding the light version), and water. If there is a little too little soup, add more water and coconut milk, and adjust the flavors accordingly.
Let the soup simmer for 20 minutes with the lid on.
Now add your peas and bok choy, and cook for an additional 5 minutes. Then add the rice noodles and the silken tofu. The soup is ready to be served once the rice noodles are cooked.
Garnish with diced spring onion and sesame seeds on top
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Also check out: RECIPE // Creamy Pasta with Fresh Veggies and Herbs
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