Courgette noodle and tofu soup

Making your own noodles from any vegetables is easy if you have a spiraliser. If not, cut them lengthways and then into strips. The tofu adds a great protein punch to this simple soup which can be made in minutes. A little cheating using a bought curry paste is quite acceptable mid-week.

Ingredients

4	Courgettes (Main)
1 Tbsp	Olive oil
1	Red onion, sliced
1 clove	Garlic, crushed
1 tsp	Grated ginger
500 g	Yellow curry paste
3 cups	Vegetable stock (Main)
1 cup	Coconut milk
200 g	Tofu, cubed
¼ cup	Chopped peanuts, or roughly chopped coriander leaves, to garnish

Directions

1. Use a spiraliser or cut the courgettes into strips for the noodles.
2. Heat the oil in a saucepan. Add the onion, cooking until softened. Add the garlic and ginger, cooking for a further 2 minutes. Stir through the curry paste and cook for for a further minute. Pour in the stock and coconut milk, bringing to a simmer.
3. Pan-fry the tofu until lightly browned on all sides. Add to the simmering soup along with the courgette noodles, cooking for 3 or 4 minutes until they are just cooked through.
4. Serve hot in bowls with a good sprinkling of coriander.