Tofu Laksa (Spicy Noodle Soup) - cooking recipe

Ingredients

1 tsp vegetable or peanut oil
2/3 cup mild curry paste
1 (13.5 oz) can coconut milk
1 None vegetable bouillon cube, crushed
8.75 oz broccoli, cut into small florets
5.25 oz snow peas, sliced
8.75 oz small fried tofu puffs
2 tsp lime juice
3.5 oz dried rice vermicelli noodles, soaked in boiling water for 1 min
7 oz bean sprouts, to serve
None None fresh cilantro leaves, to serve
None None sliced fresh red chili, to serve

Preparation

Heat oil in a large saucepan over medium heat, add curry paste and cook for 1 min, or until fragrant. Add coconut milk, 3 cups water and crushed bouillon cube. Bring to a boil, reduce heat and simmer for 10 mins. Add broccoli, snow peas and tofu and simmer for 3 mins, or until vegetables are tender. Stir in lime juice.
Divide noodles between serving bowls. Ladle hot soup over top. Serve topped with bean sprouts, cilantro and chili.