A warm, hearty coconut curry noodle soup that's packed full of flavor. This recipe is perfect for using up leftover veggies in the fridge. It serves about 3-4 people and is quick to prepare and cook.
1: Prepare the hokkien noodles according to package instructions. Drain, rinse well with cold water then set aside.
2: In a large saucepan, heat the oil over medium-low heat. Add in the garlic, ginger, the white parts of the green onion and curry paste and fry for 2-3 minutes until fragrant.
3: Add in the vegetable stock and coconut milk and bring to the boil. Once boiling, add in the tofu, reduce the heat and simmer for 5 minutes.
4: Stir through the brown sugar, soy sauce and lime juice and taste, adjusting the saltiness and sweetness to your preference. Simmer for a further 5 minutes.
5: Divide the noodles, tofu and veggies into bowls. Ladle on the hot broth, garnish and serve! Enjoy immediately.
