Scotch Bonnet Coconut and Crispy Tofu Noodles
Rich, creamy and a little bit spicy. Let the scotch bonnet do all the work in this simple noodle soup.
9 K8 A9809 1
Serves
4
1
Onion
3 in
Ginger
6 Cloves
Garlic
1
Scotch Bonnet Chilli
50 g
Spring Onions
2 tbsp
Tomato Purée
400 ml
Coconut Milk
800 ml
Vegetable Stock
100 g
Desiccated Coconuts
50 g
Cornflour
150 ml
Oat Milk
400 g
Firm Tofu
4
Pak Choi
400 g
Ramen Noodles

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