Thai Noodle Soup

Warning: This recipe requires a spiralizer. If you don't have one, you can replace the courgette noodles with regular rice noodles, but you'll lose some hipster points.

Ingredients

• 1 courgette
• Pre-chopped and seasoned tofu. (I like the Cauldron brand)
• a handful of button mushrooms
• 4 - 5 pieces of baby corn, chopped
• 4 - 5 mangetout
• 2 tbsp Thai curry paste*
• 1 thumb of fresh ginger, grated
• 2 stems of lemongrass, chopped
• 1 spring onion, chopped
• 1 tbsp of olive oil

*Make sure the Thai curry paste is vegan as they can often contain fish.

1. Spiralize the courgette and set aside the noodles
2. In a pan, add the olive oil, cook on a medium heat
3. Add the lemongrass, spring onion and grated ginger, cook for 2 minutes
4. Stir in the Thai curry paste. Add in the tofu and the mushrooms. Cook for 4 minutes on a low heat, careful not to let anything burn
5. Add in 200ml of boiling water. Add in the mangetout, the baby corn and the courgette noodles. Cook for a further 2 minutes
6. Season with salt and pepper