Red curry soup

http://ift.tt/1TUxPjD

INGREDIENTS

1 tbsp olive oil

1 brown onion, finely diced

1 tbsp minced garlic

6 tbsp red curry paste

4 cups low sodium stock

300g / 10 oz firm tofu, cut into small cubes

1 red bell pepper, stem and membrane removed, cut into small strips

200g / 7oz green beans, ends removed and cut into small pieces

⅔ cup soy or coconut milk

100g / 3oz rice vermicelli noodles

1 lime, cut in quarters, to garnish

spring onion to garnish

red chilli to garnish

INSTRUCTIONS

Heat the olive oil in a large pan and sauté the onion and minced garlic for 5 minutes.

Add the curry paste and stir for roughly 2 minutes until fragrant.

Add the stock, tofu, bell pepper and green beans and bring to a simmer. Simmer for 15 minutes until vegetables are tender.

Add the soy milk and rice noodles and simmer for 3 minutes until the noodles are tender. Divide the soup over individual bowls and garnish with a piece of lime, spring onions and or red chilli.

bon appetit