Ingredients
- 1 pack Tempeh
- 3 tbsp Madras curry paste
- 2 cloves garlic (chopped)
- 400ml vegetable stock
- 170ml coconut milk
- 2 tbsp vegan mango chutney
- 2 roasted peppers (chopped)
- 2 green chillies (sliced)
- Handful fresh coriander (chopped)
- 100g dried flat rice noodles
- Oil
Get started
- Cook the noodles according to the pack instructions, rinse with cold water, drain and set aside.
- Heat a deep pan and add a glug of oil. Fry the garlic and peppers until slightly golden.
- Add the Madras paste and fry until fragrant. Add the Tempeh.
- Fry until coated with the paste then add the veg stock, mango chutney and coconut milk.
- Bring to the boil. Simmer for 5 minutes. Season with salt.
- Add the chillies, coriander and noodles to the soup.
- Serve when the noodles are warmed through.
