Grate the ginger and thinly slice the red onion and red pepper. Roughly chop the coriander

Cut the smoked tofu into small cubes and season with salt and pepper

Heat 1 tsp oil in a frying pan and cook the tofu until browned and starting to crisp. Set aside

Heat 1 tsp oil in a saucepan and fry the ginger and onion for 5 minutes until soft and started to brown

Add curry paste and fry for 1 minute, then add the coconut milk and stock. Simmer for 5 minutes

Heat a small dry pay and roast the cashew nuts until golden - set aside

Add the courgettie and red pepper to the soup and simmer for 2 minutes. Add half the coriander and a squeeze of lime. Season to taste with the soy and more lime as required.

Pour broth and veg into a bowl and top with the tofu, cashews and coriander