Serves: 4
3 tsp | light-flavoured oil |
400g | firm silken tofu |
1 tbsp | red curry paste |
4 cups | chicken stock |
½ cup | coconut milk |
2 | kaffir lime leaves |
3cm piece | fresh ginger, peeled and sliced |
1 large | eggplant, cut into chunks |
to taste | soft brown sugar and lime juice |
150g | rice noodles, soaked in hot water and drained |
handful | coriander leaves |
handful | mint leaves |
handful | basil leaves |
handful | bean sprouts |