Ingredients

· Spray oil

· 1 shallot, sliced

· 2 tablespoons red Thai curry paste

· 1 stalk lemongrass, bashed

· 200 g half-fat coconut milk

· 1 ltr vegetable stock

· 160 g marinated tofu, diced

· 100 g beansprouts

· 3 nests egg noodles, cooked

· 1 tablespoon fish sauce

· 2 spring onions, shredded

· Thai basil or coriander leaves

· Lime wedges or chilli slices

Method

Heat a spray of oil and fry the shallot for a minute, then add the curry paste and fry until fragrant. Add the lemongrass, coconut milk, and stock and bring to a simmer. Add the tofu, beansprouts, and egg noodles to warm though for a few minutes, season with the fish sauce then divide between bowls, fishing out the lemongrass. Top with spring onion, herbs, a squeeze of lime and a few slices of red chillies.