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Serving size
Ingredients
Ingredients
- 1 handful of fresh coriander
- 1 pak choi
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 40g creamed coconut
- 110g baby tomatoes
-
3 tbsp thai red curry paste(Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
-
280g tofu (Soya)(Tofu (Water, Soya Beans, Nigari))
- 40g baby spinach
- 4cm fresh ginger
- 1 onion
-
80g brown rice(100% Brown Rice)
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 151Kcal | 691Kcal |
| 632kJ | 2891kJ | |
| Fat | 8.8g | 40g |
| of which saturates | 3.4g | 16g |
| Carbohydrates | 11g | 51g |
| of which sugars | 2.2g | 10.0g |
| Protein | 6.7g | 30g |
| Salt | 0.47g | 2.1g |
| Fibre | 3.4g | 16g |
Ingredients
Ingredients
-
10g vegetable stock powder (use half)(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 4cm fresh ginger (use half)
- 110g baby tomatoes (use half)
- 40g baby spinach (use half)
-
80g brown rice (use half)(100% Brown Rice)
- 40g creamed coconut (use half)
- 1 onion (use half)
- 1 pak choi (use half)
- 1 handful of fresh coriander (use half)
-
3 tbsp thai red curry paste (use half)(Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
-
280g tofu (use half) (Soya)(Tofu (Water, Soya Beans, Nigari))
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 151Kcal | 691Kcal |
| 632kJ | 2891kJ | |
| Fat | 8.8g | 40g |
| of which saturates | 3.4g | 16g |
| Carbohydrates | 11g | 51g |
| of which sugars | 2.2g | 10.0g |
| Protein | 6.7g | 30g |
| Salt | 0.47g | 2.1g |
| Fibre | 3.4g | 16g |
Vegan
1/3 daily fibre
6 plants
Thai Red Tofu Soup with Brown Rice & Pak Choi
This is truly a bowlful of comfort. A fragrant coconut broth, infused with Thai curry paste and ginger. Serve with crispy tofu and fluffy brown rice to complete the dish. Delish!
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large saucepan, a grater, a measuring jug & a sieve
Cook the rice
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Prep & fry
- Drain the tofu and cut into 2cm cubes
- Heat the large saucepan with 2 tbsp oil on medium-high heat. Once hot, add the tofu and cook for 6-8 mins, until golden, then remove from the pan and set aside
- Meanwhile, finely dice the onion. Finely grate the ginger. Rinse the spinach
Simmer the soup
- In the same pan, add the onion and ginger and cook for 4-5 mins, until softened. Add the Thai curry paste and whole tomatoes and cook for 2 mins, until fragrant
- Add the creamed coconut, stock and 500ml hot water (250ml for 1 person) and stir to dissolve. Bring to a boil, then simmer for 10-12 mins
Last bits
- Meanwhile, trim and cut the pak choi into bite-sized pieces. Roughly chop the coriander
- In the final 3 mins, add the pak choi, spinach and half the coriander to the soup. Simmer for 2-3 mins, until wilted. Season with salt and pepper to taste
Plate up
- Share the rice between bowls, then ladle over the tofu and soup. Garnish with the remaining coriander
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