Thai Red Curry Style Noodle Soup with Glossy Tempeh

Fry and glaze tempeh

1. Heat a drizzle of oil in a frying pan over medium-high heat
2. Add the tempeh and fry until deeply golden on all sides
3. Remove from the pan and set aside
4. Lower the heat and add all the glaze ingredients to the same pan
5. Let it bubble for 30–60 seconds until combined
6. Remove from the heat, return the tempeh and toss to coat

Start the broth

1. Heat a drizzle of oil in a large saucepan over medium heat
2. Add the curry paste and ginger or galangal and cook for 1–2 minutes until fragrant
3. Pour in the coconut milk and water or stock
4. Stir through the soy sauce, maple syrup and tamarind paste
5. Bring to a gentle simmer and cook for 10–12 minutes to let the flavours develop
6. Taste and adjust seasoning so it is salty, savoury and sour

Cook the noodles

1. Cook the rice noodles according to packet instructions
2. Drain and rinse under hot water
3. Set aside

Finish the soup

1. Add the pak choi to the simmering broth and cook for 1 minute until just tender
2. Taste and adjust with more tamarind, soy or lime if needed

Serve

1. Divide the noodles between bowls
2. Ladle over the hot broth
3. Top with the pak choi, glossy tempeh, herbs and peanuts
4. Finish with crispy chilli oil and lime wedges
5. Serve immediately