Thai Coconut Curry Noodle Soup
By M&S Food
Published on 28 August 2024
This veg-packed Thai-inspired noodle soup was created by Chef Shelina Permalloo for M&S’s Cooking with the Stars. Recreate Shelina’s dish at home with a shortcut spoonful of Thai curry paste, plus crispy fried noodles and curry-roasted tofu. Time and servings
50 minsTotal time
4Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 190g jar M&S Thai Red Curry Paste
- 2 (400ml) tins M&S coconut milk, fat and milk separated
- 3 limes, 1 juiced and 2 cut into wedges
- 1 tsp fish sauce
- 1 tsp light brown soft sugar, plus a large pinch
- 4 eggs
- 2 (250g) packs medium egg noodles
- 1 litre vegetable oil, for frying, plus 3 tbsp
- 300g pack M&S Plant Kitchen organic super firm tofu, cut into 8 slices
- 1.5 tbsp medium roast curry powder
- 1 tbsp tomato puree
- 220g tin M&S sliced bamboo shoots, drained
- 1 handful fresh coriander leaves
Method
Step 1
To make the curry base, scrape in the jar of paste into a pan then spoon over the solid part of the coconut milk. Set over a medium heat and cook for 2-3 mins until combined.Step 2
Pour over the remaining coconut milk and heat for 1 min more. Season to taste with lime juice, fish sauce and a pinch of brown sugar. Turn off the heat and cover to keep warm.Step 3
Meanwhile, in a pan of boiling water, cook the eggs for 6 mins 30 secs, then plunge into a bowl of ice water to stop them cooking. Once cool, peel, halve and set aside.Step 4
Cook the noodles according to pack instructions and drain well.Step 5
Remove 1/3 of the noodles and pat dry. Pour enough vegetable oil in to a pan to fill it ⅓ and heat to 175°C. Carefully add the dried noodles and fry for 1-2 mins until crisp. REmove and set aside to dry on kitchen paper.Step 6
Cut a criss-cross pattern in each slice of tofu, on both sides and pat dry.Step 7
In a separate bowl mix the curry powder, tomato puree, 1 tsp sugar and 2 tbsp oil. Brush all over the tofu then heat the remaining 1 tbsp oil in a non-stick frying pan and cook the slices for 2-3 mins on each side until golden and crisp.Step 8
Divide the noodles between serving bowls, pour over the sauce and top with crispy tofu, fried noodles, bamboo shoots, coriander and the halved eggs. Sprinkle with coriander to serve.