Tofu Satay Noodle Soup
Ingredients
- 200 g egg or rice noodles
- 275 g firm tofu cut into 2cm cubes
- 2 tbsp. cornflour
- 1 tbsp. vegetable oil
- 400 mL tin coconut milk
- 2 medium carrots, shaved into ribbons with a vegetable peeler
- 4 tbsp. peanut butter
- 1 1/2 tbsp. soy sauce
- 2 tbsp. sweet chilli sauce
- 1 lime
- 3 spring onions, finely sliced
- 25 g salted peanuts, roughly chopped
- large handful coriander, roughly chopped
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