Quick Spicy Broth with Tofu
1 tbsp Thai red curry paste
200ml/7fl oz/¾ cup reduced-fat coconut milk
600ml/1 pint/2½ cups hot vegetable stock
200g/7oz tofu, cubed
2 pak choi (bok choy), chopped
a handful of sugarsnap peas
4 spring onions (scallions), chopped
1 Heat the Thai red curry paste in a pan for 2 minutes. Add the coconut milk and hot stock and bring to the boil.
2 Add the tofu, pak choi, sugarsnap peas and spring onions. Reduce the heat and simmer, uncovered, for 2 minutes.
3 Ladle the soup into four warmed bowls and serve.