Crispy Curried Tempeh with Laksa Noodle Soup
Ingredients
- 1 handful of fresh coriander
- 40g kale
- 1 lime
- 100g brown rice noodles
- 1 vegetable stock cube (Celery)
- 80g baby corn
- 200g tempeh pieces (curry flavoured) (Soya)
- 180g tenderstem broccoli
- 80g coconut yoghurt
- 4 tsp ginger & garlic paste
- 1 tbsp curry powder
- 2 tsp lemongrass puree
Description
- Boil a half-kettle. Heat a medium frying pan with 1 tsp oil on high heat. Add the tempeh and cook for 4-5 mins, turning regularly, until golden brown.
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse.
- Meanwhile, trim the broccoli. Halve the corn. Roughly chop the coriander. Dissolve the stock cube in a jug with 400ml hot water (200ml for 1 person).
- Add the lemongrass, ginger & garlic paste, and curry powder to the tempeh pan. Cook for 30 seconds, then add the stock. Bring to a boil, then add the prepped veg and kale. Simmer for 4-5 mins, until the broccoli has softened.
- Once cooked, stir through the coconut yoghurt and the juice from half a lime. Season to taste with sea salt and black pepper, then simmer for a final 2-3 mins, until the broth is piping hot.
- Serve the noodles in bowls and spoon over the broth, topped with the curried tempeh and chopped coriander.
