Tempeh Madras Coconut Curry Soup

Serves 2 • Prep 10 min • Cooking 15 min
Vegan
Get this stuff
  1. 1 pack Tempeh
  2. 3 tbsp Madras curry paste
  3. 2 cloves garlic (chopped)
  4. 400ml vegetable stock
  5. 170ml coconut milk
  6. 2 tbsp vegan mango chutney
  7. 2 roasted peppers (chopped)
  8. 2 green chillies (sliced)
  9. Handful fresh coriander (chopped)
  10. 100g dried flat rice noodles
  11. Oil
Do this stuff
  1. Cook the noodles according to the pack instructions, rinse with cold water, drain and set aside.
  2. Heat a deep pan and add a glug of oil. Fry the garlic and peppers until slightly golden.
  3. Add the Madras paste and fry until fragrant. Add the Tempeh.
  4. Fry until coated with the paste then add the veg stock, mango chutney and coconut milk.
  5. Bring to the boil. Simmer for 5 minutes. Season with salt.
  6. Add the chillies, coriander and noodles to the soup.
  7. Serve when the noodles are warmed through.
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