This is a quick, easy and satisfying plant-based noodle dish, anti inflammatory benefits and beneficial for hormone health.
Prep Time:
Cooking Time:
Curry base:
If rushed for time, or you don’t have the ingredients to make the curry base, just use onion and 1heaped tbsp Thai red curry paste. They vary in taste, my favourite is Thai taste (Gang pad).
For the soup:
To add to the soup:
This is a quick, easy and satisfying plant-based noodle dish, anti inflammatory benefits and beneficial for hormone health.
Tofu is a great source of plant-based protein and phytoestrogens, which are beneficial for hormonal health. As you may be aware, there is some controversy and confusion around soy products, and in general fermented soy products are believed to be more beneficial for health. (Such as tempeh, natto, and miso). Go for the whole bean version of soy, rather than from oxalate, as the oxylation process involves many toxins. Rainbow vegetables are an excellent source of vitamins, minerals, and fibre.
Whizz curry base ingredients in a blender, or pound in a pestle and mortar. (I like to make this in bulk and store in the freezer for later).
Add 1 tbsp of coconut milk to a large saucepan, add curry base ingredients and cook on med-low heat.
Add the rest of the coconut milk, then fill the can with hot water and mix with veg stock, add to the pan. Simmer for 20 mins.
Add a squeeze of lime, sugar, chopped tomato and miso at the end and adjust seasoning if necessary.
Blanch the broccoli and Pac Choi (steam for 5 mins and transfer to cold water).
Shallow fry the tofu in coconut oil until browned and crisp.
In a wide bowl, add noodles, followed by soup, then add the vegetables and tofu and sprinkle with fresh herbs.