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,

A  4 spring onions , chopped

Lime wedges to serve

Method

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 , sugars 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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