Tofu rice noodle soup

SERVES 4

PER SERVING

292 CALORIES

9G FAT

PREPARATION TIME 25 MINUTES

COOKING TIME 30 MINUTES

200g tofu

6 spring onions, finely chopped

1 garlic clove, crushed

2 teaspoons ground coriander

½ teaspoon ground turmeric

¼ teaspoon fenugreek seeds or ground fenugreek

1 small fresh red chilli, chopped

seeds from 4 crushed cardamom pods

4 Kaffir lime leaves (optional)

600ml vegetable stock

100g fine rice noodles

2 tablespoons chopped fresh basil

50g shredded fresh spinach

freshly ground black pepper

1 Preheat a non-stick wok or frying pan. Cut the tofu into cubes and drain on kitchen paper. Dry-fry the tofu until lightly browned on all sides, and season with black pepper.

2 Place all the remaining ingredients except the basil and spinach in a large saucepan and bring to a gentle simmer.

3 When the noodles are cooked, add the tofu, basil and spinach and heat through.

4 Remove the soup from the heat and serve hot.