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.
- 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
- Boil a kettle. Dissolve the stock cube in a jug with 450ml boiling water.
- Finely chop or grate the ginger. Thinly slice the onion and pepper. Roughly chop the coriander.
- 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).
- 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.
- 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.
- 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.
- Serve the broth and veggies topped with the tofu, cashews and remaining coriander.