Asian-Style Curried Vegetable Broth

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Asian-Style Curried Vegetable Broth

 

 

1/4 cup vegan green curry paste

320 g (11 1/3 oz) packet nigari tofu (extra firm), cut into 2 cm

(3/4 " ) cubes

150 ml (5 fl oz) light coconut milk

2 cups reduced-salt vegetable stock

2 1/2 cups water

80 g (2 3/4 oz) dried rice vermicelli noodles

1 bunch gai lum, stalks diagonally sliced, leaves shredded

125 g (4 1/2 oz) packet fresh baby corn, halved lengthways

coriander (cilantro) leaves, to serve

 

 

1. Heat curry paste in a large wok over medium heat, stirring, for 1

to 2 minutes, or until aromatic.

 

2. Add tofu. Cook, tossing gently, for 1 minute.

 

3. Add coconut milk, stock and water. Bring to a simmer.

 

4. Add noodles and gai lum stalks to wok. Cook for 5 minutes, or until

noodles are almost tender.

 

5. Add gai lum leaves and corn to wok. Cook for 2 to 3 minutes, or

until leaves wilt.

 

6. Divide broth between 4 serving bowls. Top with coriander

(cilantro). Serve.

 

 

 

NOTE: Gai lum is also known as gai larn or Chinese broccoli. Look for

it in the fresh produce section of your supermarket. Alternatively,

you can use other Asian vegetables, such as bok choy, choy sum or

Chinese cabbage.

 

VARIATION: Replace the tofu with 300 g (10 1/2 oz) can chickpeas

(garbanzos) or butter beans.

 

 

 

Serves 4.