- 1 garlic clove
- A thumb of ginger
- 1 chilli
- 1 lime
- 1 carrot
- 2 shallots
- 1 pak choi
- 200g marinated tofu
- 2 bundles of Thai rice noodles
- A handful of makrut lime leaves
- 200ml coconut milk
- 2-3 tbsp tamari
Prep: 15 mins | Cook: 15-20 mins
1. Fill a large pan with water and set on a high heat to come to the boil. Peel and grate the garlic and ginger. Halve and finely chop the chilli, flicking out the white membrane for less heat, if preferred. Finely grate the zest from the lime. Pop all of these in a bowl and set aside.
2. Trim and peel the carrot. Slice it into finger-length batons. Peel and finely slice the shallots. Separate the pak choi leaves. Finely chop the stalks and shred any really large leaves. Drain the tofu and chop into bite-sized pieces. Fill and boil your kettle.
3. When the water in the pan is boiling, add 2 bundles of the Thai rice noodles to the pan. Simmer for 3 mins, then drain and tip into a bowl. Add a splash of sesame oil and toss to mix — this will help stop them sticking.
4. Set a wok over a high heat. Add 1 tbsp oil and the garlic, ginger, chilli, lime zest and lime leaves. Stir fry for 30 secs to flavour the oil.
5. Add the shallots, carrot and pak choi stems to the wok. Stir fry for 4-5 mins till the veg have softened a little. Add the tofu to the pan.
6. Pour in the coconut milk. Add 2 tbsp tamari and 400ml hot water from the kettle. Bring to the boil, then turn the heat down a little.
7. Add the pak choi leaves to the pan. Simmer for 1-2 mins to wilt them. Add the noodles and swirl everything together. Taste and add more tamari if you think it needs it, or a squeeze of lime juice. Ladle the noodle soup into warm bowls and serve.