Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3479 / 832
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Marinate tofu
Drain the tofu and pat dry with a paper towel. Chop the tofu into small bite-sized cubes. Finely chop the chilli. Chop the Thai basil and fresh coriander (reserve some for garnish). In a bowl, mix the tofucubes with the chilli(spicy!), chopped freshherbs, soysauce, vegetable oil and a pinch of salt. Marinate for 15 min.
2 Prep vegetables
Meanwhile, peel and slice the carrots. Peel and slice the shallots. Clean and chop the mushrooms. Peel and grate the garlic and ginger.
3 Start soup
Heat a large soup pot over a medium-high heat with a drizzle of oil. Add the carrots, shallots and mushrooms and saute for 2 min. Add the garlic, ginger and redcurrypaste(spicy!) and stir for 1 min further.
4 Add and boil
Add the measuredwater, stockcube and coconutmilk. Cover with a lid and bring to a boil. Boil for 7-8 min. See pro tip!
5 Add tofu and noodles
After 7-8 min, add the marinated tofu (along with its marinade) and the ricenoodles to the soup. Bring back to a boil and cook for a final 2-3 min until the noodles are tender.
6 Finish and serve
Remove the soup from the heat and stir in 0.75/1/1.5 Tbsp of lime juice. Slice any remaining lime into wedges. Divide the soup and noodles among bowls. Garnish with the reserved freshherbs, lime and sesame seeds. Enjoy with chop sticks and a spoon!