Prep Time:  15 minutes        |        Cook Time:  15 minutes        |        Serves:  4        

Ingredients

• 2 tbsp Remano vegetable oil
• 100g Asia Specialities green curry paste  
  
• 2 x 400ml cans Asia Specialities lite coconut milk
• 1 tbsp Asia Specialities fish sauce
  
• 1 tsp White Mill caster sugar  
• ½ block Earth Grown firm tofu, cut into 3cm cubes
  
• 200g Swiss brown mushrooms, sliced
• ½ pack Urban Eats vermicelli rice noodles  
  
• 1 bunch pak choy, separated and washed  
• 1 bunch broccolini, cut into 3cm pieces    

Method

1. Heat 1 tablespoon of oil in a saucepan on medium heat. Add curry paste and cook for 1 minute until fragrant. Add coconut milk, fish sauce and sugar, then bring to the boil. Reduce heat to a simmer.
2. Heat remaining oil in a large frypan, add tofu cubes and cook on all sides for 3-4 minutes, or till golden. Remove from pan and set aside.  
3. Add mushrooms and cook for 3-4 minutes until golden.
4. Meanwhile, add noodles to a medium-sized saucepan with 2L of boiling water. Bring to the boil and cook for 4 minutes. Drain and refresh with cold water.  
5. Cook pak choy and broccolini in soup for 2 minutes.
6. Place noodles into serving bowls, ladle over soup and vegetables then top with mushrooms and tofu. Serve with lime wedges.