Ingredients

1-2 tablespoon medium curry paste,

200ml reduced fat coconut milk

 600ml hot vegetable stock

200gr smoked tofu, cubed,

 200gr choy, chopped, a handful of sugar snap peas,

A 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 tofu pack choy sugar snap and spring onions then reduce the heat and simmer for 1-2 minutes. Add the tufupak ,choy , 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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