Marinated Tofu, Vegetable Gyozas & Thai Green Curry Noodle Soup
with Green Beans, Spring Onion & Lime
- Eggs
- Wheat
- Gluten
- Soy
- Sesame
- Crustaceans
- Sesame
- Eggs
- May contain traces of allergens
- Gluten
Bring the vibrant aromatics of the central Thai plains to your kitchen with this comforting noodle soup, featuring a velvety coconut and green curry broth. Golden marinated tofu and tender egg noodles soak up every drop of spicy and savoury flavour, while fresh green beans and a squeeze of lime add a refreshing finish for the whole whānau.
Ingredients
1 packet
Flat Noodles
(Contains: Eggs, Wheat, Gluten)
1 packet
Green beans
1
Lime
1
Spring Onion
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy May be present: Crustaceans, Sesame, Eggs)
1 packet
Ginger Paste
1
Green Thai Curry Paste
1 packet
Coconut Milk
1 sachet
Vegetable Stock Powder
1 packet
Baby Spinach Leaves
1 packet
Green Vegetable Gyoza
(Contains: Gluten, Sesame, Soy, Wheat)
Not included in your delivery
1 drizzle
olive oil
2 cup
water
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
Nutrition
You will need
Cooking Steps
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
- Drain, rinse and set aside.
- Meanwhile, trim green beans and slice into thirds.
- Slice lime into wedges.
- Thinly slice spring onion.
- Cut Asian marinated tofu into 2cm chunks.
- When the noodles are done, return saucepan to medium-high heat with a drizzle of olive oil. Cook ginger paste and green Thai curry paste until fragrant, 1 minute.
- Add coconut milk, vegetable stock powder, green beans, the water and soy sauce and simmer until green beans are tender, 3-4 minutes.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook tofu, tossing until browned, 3-4 minutes. Set aside to a bowl.
- Return frying pan to medium-high heat. Add green vegetable gyoza, flat-side down, in a single layer. Cook in batches if your pan is getting crowded.
- Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid.
- Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate.
- Remove saucepan from heat, then add baby spinach leaves and a good squeeze of lime juice. Stir to combine and season to taste.
- Divide noodles between bowls. Top with Asian marinated tofu and green vegetable gyoza.
- Pour over Thai green curry soup and sprinkle with spring onion.
- Serve with any remaining lime wedges. Enjoy!
