Curry Noodle Soup

• total time: 23 minutes

Ingredients

Broth

Aromatics

2x minced shallots

6 cloves garlic minced

1 tbsp ginger minced

1 tsp minced lemongrass

2 tbsp yellow curry paste

1 tsp miso paste

1 tsp brown sugar

Veg stock as per instructions (1 cube with 400ml boiling water)

I used 3/4 can coconut milk, can use more or less depending on spice levels

Optional tbsp vegan fish sauce- can use soy sauce/ tamari)

2 lime leaves

1 bok choy

Puffed tofu

Noodles

Lime wedge

Coriander

Crispy chilli chickpeas

240g tin chickpeas, drained & patted dry

Coat with cornstarch

1 tbsp Panko bread crumbs

1 tbsp Sesame seeds

1 tbsp Desiccated coconut

Drizzle agave

1 tbsp crispy chilli oil

Directions

Preheat your oven to 200 degrees fan

Fry off your aromatics in some vegetable oil until soft then add your curry paste and cook until fragrant

Add miso, brown sugar, vegetable stock and coconut milk along with lime leaves and cook down for a few mins

Add your bok choy and tofu puffs to soak up all the flavours and leave to cook for 10 mins

Meanwhile roast your chickpeas for 10 minutes or until crispy

Pour your noodle soup into a nice big bowl, top with your chickpeas, fresh coriander and lime to squeeze over

All that is left to do it slurp!!!