Green Curry Soup With Ramen Crisp

Drain the tofu. Blend the tofu with most of the coriander (keep some to the side for garnish) until smooth.

Chop the broccoli into bite size pieces and slice the sweetcorn once lengthways.

Add the noodles to a pot of hot water and cook as per the package instructions. Remove a few tablespoons of the noodles and spread them out on a tissue or tea towel and gently pat them dry.

To make the fried noodle crisp, heat enough sunflower oil to cover the bottom of a small saucepan. Check that the oil is hot enough by dropping in a tiny piece of noodle, if it sizzles immediately, it’s ready. Carefully add the noodles to the hot oil, spreading them in a circle.

Once the noodles have formed a firm crisp, carefully flip it to fry the other side. Take care not to burn it, it should be golden brown on both sides.

Repeat with to make another crisp and set them aside to drain on a kitchen towel. You can also sprinkle them with the ramen seasoning.

Heat up a drizzle of olive oil in a medium saucepan and add the curry paste. Fry for 2 mins, stirring constantly.

Add the stock cube, 600ml of water and the tofu coriander mixture. Bring to a boil and then turn down to a simmer. Add the broccoli and sweetcorn and cook for 3-5 mins until soft.

To serve, ladle the noodles into two bowls and then add the green curry broth into the bowls. Sprinkle with the remaining coriander. Top with the ramen crisp and break it up into pieces to create the crispy ramen bits.