Ingredients

1-2 tablespoon medium curry paste,

200ml reduced fat coconut milk

600ml hot vegetable stock

,200gr smoked tufu, cubed

200gr choi, chopped,

A handful of sugar snap peas

  4 spring onions, chopped

Method

Lime wedges to serve heat the curry paste in a pan for 1-2 minutes. Add the coconut milk and hot stock and bring to the boil. Add the tufupak choi sugar snap and spring onions then reduce the heat and simmer for 1-2 minutes. Add the tufu, pak, choi , sugar snap and spring onions, then reduce the heat and simmer for 1 or 2 minutes. Ladle into warmed bowls and serve each with a wedge of lime to wedge of lime to squeeze over the broth.

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