Ingredients.
🔹3-4cm piece of ginger, peeled
🔹4 garlic cloves
🔹2 chillis, deseeded
🔹1 tsp soy sauce
🔹1 tsp maple syrup
🔹1 tsp ground turmeric
🔹1 tbsp ground coriander
🔹1 tbsp olive oil
🔹400ml coconut milk
🔹1 tbsp lemon juice
🔹1 tbsp soy sauce
🔹150g firm tofu
🔹200g noodles
🔹2 cups fresh vegetables of choice, I use cabbage, bok choy, carrot and capsicum
🔹Fresh chilli, sliced
🔹Fresh coriander
Method.
1. Add all of the paste ingredients to a blender and blend until a paste forms
2. Tip the paste into a deep pan or pot and cook for 1-2 minutes until fragrant. Add the coconut milk, lemon juice, soy sauce, tofu, noodles and vegetables. Cook for 5-10 minutes until the vegetables are soft
3. Remove from heat, allow to cool before serving and top with chilli and fresh coriander
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