Ingredients
• 1/4 cup green curry paste
• 320g packet nigari tofu (extra firm), cut into 2cm cubes (see notes)
• 150ml light coconut milk
• 2 cups reduced-salt vegetable stock
• 2 1/2 cups water
• 80g dried rice vermicelli noodles
• 1 bunch gai lum, stalks diagonally sliced, leaves shredded (see notes)
• 125g packet fresh baby corn, halved lengthways
• Coriander leaves, to serve
Method
1. Heat curry paste in a large wok over medium heat, stirring, for 1 to 2 minutes, or until aromatic. Add tofu. Cook, tossing gently, for 1 minute. Add coconut milk, stock and water. Bring to a simmer.
2. Add noodles and gai lum stalks to wok. Cook for 5 minutes, or until noodles are almost tender.
3. Add gai lum leaves and corn to wok. Cook for 2 to 3 minutes, or until leaves wilt. Divide broth between 4 serving bowls. Top with coriander. Serve.
