A comforting golden curried noodle soup perfect for transitional weather, featuring a rich broth with coconut milk, and garnished with tofu, mushrooms, spring onions, and sesame seeds.
1: Cut tofu into cubes, add soya sauce and cornstarch, mix well.
2: Roast tofu at 190C for about 30-35 minutes until crisp.
3: Cut or tear mushrooms and douse in soya sauce.
4: Roast mushrooms in the oven for 30-35 minutes until crisp and caramelized.
5: Slice onion into half moons, dice chilli and grate garlic and ginger. Get the rest of the spices ready.
6: In a hot pan, heat oil and fry onion for 5 minutes.
7: Add chilli, ginger, lemongrass and garlic and fry for another minute.
8: Add in spices and fry for a minute until nicely toasted.
9: Pour in coconut cream and vegetable stock, let simmer for 10 minutes.
10: Prepare noodles according to package instructions.
11: Add broth to a bowl followed by noodles, tofu, mushrooms and top with spring onion and sesame seeds to garnish.
