Thai green coconut soup with zucchini noodles, peas, broad beans and pan-fried tofu

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I absolutely love Thai food!  This soup is really really easy to make and I love the colours of the vegetables – really vibrant and fresh.   I always crave this kind of food in the Spring when the weather isn’t quite warm enough for salads but when you want something a little lighter than the carbs and stodgy foods of winter.

(Serves 2)

  • 1-2 zucchini (courgette)
  • Organic extra-virgin coconut oil
  • Half a pack of organic firm tofu (I tend to use either ‘Cauldron’ or ‘Dragonfly’, both available in the UK but there are lots of other brands)
  • Soy sauce, ideally low-sodium
  • 1 inch chopped fresh ginger
  • 1 clove of garlic, finely chopped
  • Large dessert-spoon of Green Thai curry paste (check that it’s vegan – lots of them contain fish)
  • 1 can coconut milk – I used the low-fat version but you can use full-fat if you prefer a creamier taste and texture
  • 1/2 cup frozen peas
  • 1/2 cup frozen broad beans
  • Handful of fresh coriander (optional)

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  1. Using a spiralizer; make noodles from the zucchini
  2. Remove any excess water and then slice the tofu into fairly thin slices
  3. Pop a spoonful of the coconut oil into a wok or non-stick pan – warm it through until it melts
  4. Add the ginger and garlic
  5. Place the slices of tofu into the pan, drizzle some soy sauce over them and cook for a few minutes each side until browned before removing from the wok

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  1. Add some more coconut oil to the wok and warm through until it melts
  2. Add the Green Thai curry paste and then stir-fry the zucchini noodles for a couple of minutes
  3. Add the coconut milk and warm through with the peas and broad beans just long enough to ensure all the ingredients are hot (but not too long or the noodles will lose their delicious fresh crispiness)
  4. Serve in a bowl with the tofu and a handful of fresh coriander

Enjoy!!

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