Originally a chicken soup, tofu is substituted for chicken.
100g tofu cut in cubes
2 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp garlic ginger paste
1 onion chopped
100ml coconut cream
1 cube vegetable stock
1 tbsp peanut butter
1 tbsp curry powder
½ lemon juice
50g green peas
Coriander leaves for garnishing
Pepper n salt to taste.
Heat oil in a pan, stir fry tofu, soy sauce until tofu skin is changed to golden brown. Set them aside
In the same pan Heat oil add garlic ginger paste, onion then add coconut cream, curry powder stir till colour changes. Add stock cube, lime juice, peanut butter and 1 bowl of water bring to boil.
Add noodles to the soup and boil. When noodles are soft, add green peas, season with coriander, black pepper and salt.
Depending on your preference to thicken the soup you may add 1 tbsp corn flour mixed in cold water and add to soup.