Spicy asian green bean and tofu soup

  • 5 mins preparation
  • 5 mins cooking
  • Serves 1
  • Print


Spicy asian green bean and tofu soup
  • oil spray
  • 1 teaspoon lemongrass and chilli seasoning
  • 1/2 teaspoon curry powder
  • 125 gram long-life dried noodles
  • 1 tablespoon sweet chilli sauce
  • 2 cup water
  • 1/4 red capsicum, sliced
  • 40 gram green beans, trimmed and sliced diagonally
  • 50 gram firm tofu, sliced
  • 1/4 cup bean shoots and coriander sprigs, to serve


Spicy asian green bean and tofu soup
  • 1
    Spray a large saucepan with oil. Saute seasoning and curry powder for 30 seconds.
  • 2
    Add noodles and sweet chilli sauce. Cover with water and bring to boil.
  • 3
    Reduce heat and add capsicum and green beans. Simmer for 3-5 minutes, until noodles are cooked through and vegetables are tender (separate noodles using chopsticks or a fork).
  • 4
    Add tofu just before serving and heat through gently. Serve topped with bean shoots and coriander.

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