Red Thai broth with courgetti and smoked tofu

Broths are a good option for a quick and nutritious meal and the addition of tofu in this recipe provides a good source of protein which will help keep you fuller for longer.

The recipe is quick to make, so ideal as a healthy choice that can be made on your staycation without sacrificing too much time in preparation.

Ingredients:

• 15g cashew nuts 
• 200ml coconut milk
• 1 handful of fresh coriander
• 300g courgette
• 4cm fresh ginger
• 1 lime
• 1 red onion
• 1 red pepper
• 1 vegetable stock cube
• 2 tbsp red Thai curry paste
• 225g firm smoked tofu

Cooking Instructions

1. Boil a kettle. Dissolve the stock cube in a jug with 450ml boiling water.
2. Finely chop or grate the ginger. Thinly slice the onion and pepper. Roughly chop the coriander.
3. Cut the tofu into 1cm cubes. Season with sea salt and black pepper. Heat a frying pan with 1 tsp oil on a medium heat and cook for 10 mins, turning occasionally, until becoming golden. Remove the ends of the courgettes but leave the skins on. Prepare the courgetti using a peeler; slice the courgettes into long, thin strips (or use a julienne peeler or spiralizer).
4. Heat a saucepan with 1 tsp oil on a medium heat. Cook the onion and ginger for 3 mins, until softened. Stir in the curry paste for a further minute, then add the coconut milk and stock. Turn the heat down and simmer gently for 5 mins to allow the ingredients to infuse.
5. Meanwhile, heat a dry frying pan on a medium heat. Toast the cashews for 2-3 mins, until turning golden brown. Remove from the pan and set aside.
6. Place the raw courgetti and pepper into the pan with the coconut broth and simmer gently for 1-2 mins, until slightly softened. Stir in half the coriander and a squeeze of lime juice (to taste). Add a little water to thin the broth, if desired.
7. Serve the broth and veggies topped with the tofu, cashews and remaining coriander.