Directions

1. Prepare the Broth

In a medium pot, heat 1 tbsp olive oil over medium heat. Add chopped garlic and spring onions. Sauté for 2–3 minutes until soft and fragrant. Stir in red Thai chili paste, soy sauce, and peanut butter. Cook for another 1 minute until the peanut butter is well incorporated. Pour in the coconut milk and vegetable broth. Whisk until smooth. Simmer the broth gently for 5 minutes to allow the flavors to blend. Taste and adjust seasoning if needed.

2. Cook the Noodles and Bok Choy

Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions. In the last minute of cooking, add chopped bok choy. Drain and divide the noodles and bok choy evenly between serving bowls.

3. Assemble the Bowl

Pour the hot broth over the noodles and bok choy. Top with crumbled tofu. Garnish with extra chopped spring onions, fresh coriander, a squeeze of lemon juice, black sesame seeds, and a drizzle of chili oil.