1 tablespoon olive oil
1 red onion, cut into thin wedges
3cm piece of ginger, peeled and minced
2 cloves of garlic, minced
6 teaspoons red curry paste
1 440ml can of coconut milk
1 cup vegetable stock
450 grams pumpkin, peeled and chopped
275 grams firm tofu, cut into cubes
1 head of broccoli, cut into florets
2 pak choy
1 teaspoon fish sauce
200 grams rice noodles
¼ cup roasted peanuts, chopped
½ cup fresh coriander
½ cup mung bean sprouts
1 red chilli, sliced (optional)
1 spring onion, sliced
Fry oil and onion in a large saucepan over a medium heat until soft. Add the ginger and garlic and fry for 2 minutes. Add the red curry paste and fry for 1 minute. Add the coconut milk and vegetable stock and bring to the boil. Add the pumpkin and cook until soft and tender.
Meanwhile, heat oil in a frypan over a medium/high heat. Add the tofu and fry on all sides until golden and crispy.
Bring a large pot of salted water to the boil. Add the noodles and cook until just tender. Drain, rinse in cold water and drain again.
Add the broccoli to the soup and cook until just becoming tender. Add the pak choy and cook for 1 minute. Just before serving, add the fish sauce.
Divide the soup between bowls, add noodles and top with tofu. Serve with lime wedges, chopped peanuts, fresh coriander, mung bean sprouts and slices of fresh chilli and spring onion.
Cook's note: To make this a vegetarian or vegan friendly dish, omit the fish sauce for ½ a teaspoon of salt.