Ingredients

• Ingredients 1 block of firm tofu 2 red chillies 2 cloves of garlic 1 teaspoon of grated ginger 1 large carrot Handful of tenderstem broccoli Handful of green beans Handful of baby corn 2 tablespoons of vegan red curry paste 1 can of coconut milk Handful of cashew nuts 300-450g of cooked noodles Handful of coriander Oil for cooking Salt & pepper Two pans – one frying pan for the tofu & one large pan for the soup

Preparation

• Preparation Chop the chillies Crush the garlic cloves Peel and chop the carrots, julienne style Wash the remaining veg Unpackage & drain the tofu, cut into cubes Method In the large pan, heat a small amount of oil and add the chopped chillies, leaving back a few pieces for garnish if you so wish After a minute or so, add the ginger and garlic Mix well then add the chopped carrots When the carrots have begun to soften, add the rest of the veg Add the curry paste and mix well, ensuring everything is well covered Add the coconut milk, fill the can with water and add  to the pan Bring to the boil then leave to simmer In the frying pan, heat some more oil then add the cubes of tofu Turn the tofu occasionally, ensuring all sides cook evenly Add the noodles to the soup and mix well Once the tofu is almost cooked, add the cashew nuts to the pan Add salt and pepper to the soup according to your personal taste Serve the soup in a bowl, then add the tofu and cashew nuts on top Garnish with fresh coriander & remaining chopped chillies