Thai Coconut Curry Noodle Soup

Ingredients

• 190g jar M&S Thai Red Curry Paste

• 2 (400ml) tins M&S coconut milk, fat and milk separated

• 3 limes, 1 juiced and 2 cut into wedges

• 1 tsp fish sauce

• 1 tsp light brown soft sugar, plus a large pinch

• 4 eggs

• 2 (250g) packs medium egg noodles

• 1 litre vegetable oil, for frying, plus 3 tbsp

• 300g pack M&S Plant Kitchen organic super firm tofu, cut into 8 slices

• 1.5 tbsp medium roast curry powder

• 1 tbsp tomato puree

• 220g tin M&S sliced bamboo shoots, drained

• 1 handful fresh coriander leaves

6 servings

Calories~900 kcal

Protein~25 g

Carbs~72 g

Fat~57 g

Fiber~4 g

Sugar~9 g

Total recipe

Calories~5,400 kcal

Protein~150 g

Carbs~430 g

Fat~340 g

Fiber~25 g

Sugar~55 g

Method

• Step 1

  To make the curry base, scrape in the jar of paste into a pan then spoon over the solid part of the coconut milk. Set over a medium heat and cook for 2-3 mins until combined.

• Step 2

  Pour over the remaining coconut milk and heat for 1 min more. Season to taste with lime juice, fish sauce and a pinch of brown sugar. Turn off the heat and cover to keep warm.

• Step 3

  Meanwhile, in a pan of boiling water, cook the eggs for 6 mins 30 secs, then plunge into a bowl of ice water to stop them cooking. Once cool, peel, halve and set aside.

• Step 4

  Cook the noodles according to pack instructions and drain well.

• Step 5

  Remove 1/3 of the noodles and pat dry. Pour enough vegetable oil in to a pan to fill it ⅓ and heat to 175°C. Carefully add the dried noodles and fry for 1-2 mins until crisp. REmove and set aside to dry on kitchen paper.

• Step 6

  Cut a criss-cross pattern in each slice of tofu, on both sides and pat dry.

• Step 7

  In a separate bowl mix the curry powder, tomato puree, 1 tsp sugar and 2 tbsp oil. Brush all over the tofu then heat the remaining 1 tbsp oil in a non-stick frying pan and cook the slices for 2-3 mins on each side until golden and crisp.

• Step 8

  Divide the noodles between serving bowls, pour over the sauce and top with crispy tofu, fried noodles, bamboo shoots, coriander and the halved eggs. Sprinkle with coriander to serve.