Coconut curry soup with carrot ‘noodles’
(p58) Serves 4 Cost per serve $4.60 Time to make 25 min dairy free vegetarian 1 tablespoon olive oil 1 medium brown onion,
chopped 3 garlic cloves, crushed 1 x 2cm piece fresh
ginger, grated 1 tablespoon red curry paste 2 kaffir lime leaves 2 teaspoons turmeric powder 300g firm tofu, cut into cubes 1 large potato (300g), peeled,
cut into small cubes 1 cup light coconut milk 2 cups reduced-salt
vegetable stock 1 medium red capsicum,
thinly sliced 1 cup frozen peas 1 cup chopped baby spinach 2 large carrots, spiralised 1 cup shredded red cabbage Coriander leaves, to serve Lime wedges, to serve 1 Heat olive oil in large saucepan over medium heat. Sauté onion, garlic and ginger for 5 minutes, or until softened. Add the curry paste, kaffir lime leaves, turmeric and tofu, and stir to combine. 2 Add potato, coconut milk and stock to pan with 1 cup of water. Simmer for 10 minutes, or until potato is soft, then remove from heat and cool for a few minutes. 3 Pick out tofu and kaffir lime leaves; set aside. Transfer potato and liquids to blender and blitz until smooth. Return to pot, add the tofu (discard the kaffir lime), and place over a medium heat. Add the capsicum, peas and spinach; cook for 2 minutes. 4 Divide the soup among four serving bowls. Top with carrot, cabbage and coriander, and serve with lime wedges.