Curry Noodle Soup with Thai Flavours


2 tbls oil

3 tsp MA’s Garlic Paste

1 tbls MA’s Ginger Paste

50g MA’s Thai Red Curry Paste

400ml MA’s Coconut Milk

700ml water

1 tsp honey (or sugar)

200g rice noodles

200g tofu, cubed

1 large handful of broccoli chopped into medium sized florets (around 200g)

1 red bell pepper, thinly sliced

1 tablespoon lime juice


  1. In a large saucepan or pot, heat the oil over a medium heat.
  2. Add the garlic and ginger and cook for a few minutes until fragrant.
  3. Add the curry paste and continue to cook for 2 minutes.
  4. Add the coconut milk, honey and water and bring to a simmer.
  5. Add the noodles and simmer for a further 3 minutes.
  6. Add the tofu, broccoli, and bell pepper. Mix well and cook until the noodles are cooked.
  7. Taste and adjust the flavour with lime and salt as required.
  8. Serve hot garnished with coriander leaves.