This veg-packed Thai-inspired noodle soup was created by Shelina Permalloo for this year’s Cooking with the Stars. Recreate the pro-chef’s dish at home with a shortcut ready-made Thai curry paste, plus crispy fried noodles and curry-roasted tofu.
Shelina Permalloo
After winning MasterChef in 2012, Shelina Permalloo has been fully immersed in the food world as a professional cook and writer. She has worked at Michelin-starred restaurants, written two cookbooks and regularly appears on TV and radio.
30MIN
Total time
Ingredients
Servings
4
For the curry base
1 jar
(190 g)
(190 g)
M&S Thai red curry paste
800 ml
coconut milk
1
lime, juiced
1 tsp
nam pla fish sauce
1 tbsp
soft light brown sugar
4
M&S free-range mixed size eggs
For the noodles
500 g
M&S medium egg noodles
as needed
vegetable oil
For the tofu
1 pack
(300 g)
(300 g)
M&S Plant Kitchen super firm tofu, sliced
1 1/2 tbsp
M&S medium roasted curry powder
1 tbsp
M&S vine ripened tomato paste
1 tsp
soft light brown sugar
3 tbsp
oil
To serve
1 tin
(220 g)
(220 g)
M&S sliced bamboo shoots, drained
as needed
coriander leaves
as needed
limes, cut into wedges
Nutrition per serving
Calories
901kcal
Fat
64.9 g
Saturates
41.2 g
Sugars
12.9 g
Salt
1982.4 mg
