Chicken

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Tom Yum Tofu Noodles

A riff on a classic Thai soup, we’ve swapped out the traditional prawns for tofu and noodles to plump up this richly flavoured hot and sour dish. Brightened with lime and enriched with coconut milk, you’ll slurp up every last noodle.

30 Minutes

Recipe

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01

Prepare Vegetables

Thinly slice mushrooms and eschalot. Thoroughly wash coriander, pick coriander leaves from their stems and finely slice stems and root. Finely zest lime.

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02

Cook Noodles

Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until noodles are softened and separated. Drain and set aside.

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03

Fry Aromatics

Heat oil in a frypan over medium heat. Add eschalot and coriander stems and root and cook, stirring occasionally, for 6–7 minutes or until softened. Add sambal oelek and lime zest and cook for 3 minutes or until fragrant.

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04

Add Mushroom and Tofu

Add mushroom and cook for 5 minutes or until slightly softened and coloured. Coarsely grate tofu and add to the mushroom, stirring to coat in sambal oelek mixture.

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05

Add Coconut Milk

Add coconut milk , 40ml (2 tablespoons) water and soy sauce, mix to combine.

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06

Plate Up

Add noodles to frypan and stir to coat in sauce. Divide between bowls and top with coriander leaves. Cut lime into wedges and serve with noodles.

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Tom Yum Tofu Noodles

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami