Speedy Spicy Tofu Noodle Soup

Trim the pak choy and separate the leaves. Cut the tofu into 1cm-thick strips. Crumble 1 stock cube* into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.

Heat a drizzle of vegetable oil in a medium saucepan over medium-high heat. Add the tofu and cook, turning regularly, for 2 mins or until golden. Remove from the pan.

Heat a drizzle of vegetable oil in the same pan over medium-high heat. Add the curry paste and cook, stirring, for 1 min or until fragrant. Add the stock and bring to the boil.

Add the noodles, pak choy and half the coconut milk* to the pan (see Make it yours) and cook for 3 mins or until the noodles are tender. Stir in 1 tbs soy sauce. Remove the pan from the heat. Taste, then season with salt and pepper.

Divide the noodle soup among bowls. Top with the tofu and enjoy!

Empty out the crisper drawer and boost your veggies by adding whatever you have on hand, from broccoli and mushrooms to capsicum and beans.