Golden Curried Noodle Soup
Ingredients
Broth
- 1/2 an onion
- 1 red chilli
- 2 inch piece of ginger
- 1 tsp lemongrass paste
- 3 cloves of garlic
- 1 tsp black pepper
- 1 tsp turmeric
- 1/2 a tsp paprika
- 1 tsp ground coriander
- 1 tin coconut milk
- 350ml vegetable stock
- 1 tbsp soya sauce
- Salt to taste
Tofu
- 1 block tofu
- 1 heaped tbsp cornstarch
- 1 tbsp soya sauce
Mushrooms
- 300g mushrooms
- 1 tbsp soya sauce
Noodles and garnish
- 4 nests vermicelli noodles
- Spring onion
- Sesame seeds
Preparation
Cut tofu into cubes, add soya sauce and cornstarch, and mix well, then roast at 190C for about 30-35 minutes until crisp.
Cut or tear mushrooms and douse in soya sauce, then roast in the oven for 30-35 minutes until crisp and caramelised.
Slice onion into half moons, dice chilli, and grate garlic and ginger, then get the rest of the spices ready.
In a hot pan, heat oil and fry onion for 5 minutes.
Add chilli, ginger, lemongrass, and garlic and fry for another minute.
Add in spices and fry for a minute until nicely toasted, then pour in coconut milk and vegetable stock.
Let simmer for 10 minutes and prepare noodles according to package instructions.
Add broth to a bowl followed by noodles, tofu, and mushrooms, then top with spring onion and sesame seeds to garnish.
