Asian-style curried vegetable broth

Posted by adm On December - 23 - 2011

How to cook Asian-style curried vegetable broth


  • 1/4 cup green curry spread
  • 320g packet nigari tofu (extra truehearted), dig 2cm cubes (see notes)
  • 150ml light coconut milk
  • 2 cups reduced-salt vegetable strain
  • 2 1/2 cups weewee
  • 80g dried rice vermicelli noodles
  • 1 bunch gai lum, stalks diagonally sliced, leaves sliced (see notes)
  • 125g packet fresh baby maize, halved longwise
  • coriander leaves, to answer

How to:

  • Heat curry paste in a large wok over medium warmth, stirring, for 1 to 2 proceedings, or until redolent. Add tofu. Ready, tossing lightly, for 1 bit. Add coconut milk, stock and weewee. Bring to a simmer.

  • Add noodles and gai lum stalks to wok. Cook for 5 proceedings, or until noodles are almost bid.

  • Add gai lum leaves and corn to wok. Cook for 2 to 3 proceedings, or until leaves wilting. Divide broth betwixt 4 serving bowls. Top with coriander. Service.

  • Replace the tofu with 300g can chickpeas or butter beans.

  • Gai lum is also known as gai larn or Chinese broccoli. Look for it in the fresh produce section of your supermarket. Instead, you can use other Asian vegetables, such as pakchoi, choy sum or Chinese chou.

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