One-Pot Thai Veggie Noodles

Ingredients

• 1 tbsp olive oil
• 1 tbsp sliced ginger
• 3 garlic cloves, minced
• 3 tbsp Thai red curry paste
• 5 cups vegetable stock
• 1 cup coconut milk
• 1 tbsp honey
• Salt and pepper
• 250g extra-firm tofu, cubed
• 375g rice noodle stick
• 2 large carrots, peeled and julienned
• 4 mushrooms
• 1 red capsicum, sliced
• 2 spring onions, finely chopped 
• 1 lime, quartered
• 1 red chilli, finely chopped 
• Coriander

Method

1. Heat oil in a heavy pot over medium-high heat. Add the ginger and sauté for about 30 seconds. Add the garlic and red curry paste and stir for another minute until fragrant.
2. Stir in the mushrooms, capsicum and carrots. Sauté for about 8 minutes, or until vegetables are tender.
3. Add the vegetable stock, cover the pot and bring everything to a boil.
4. Once boiled, add the coconut milk, honey and salt and pepper to taste. Bring the broth back to the boil again.
5. Add the tofu and noodles, and cook everything uncovered for 5 minutes until the rice noodles have softened.
6. Serve with lime wedges, coriander, chilli and the rest of the spring onion.

Tide tip: For extra heat, add half of the chilli in with the vegetables. Feel free to add more or different vegetables. We used a vegetable spiralizer for the carrots.