KHAO SOI SOUP

• 10 dried red chilies
• 1 small shallot
• 3 cloves garlic
• 1- inch piece ginger
• 1 stalk lemongrass
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp curry powder
• 400 g firm tofu
• 4 cups vegetable broth
• 1 can coconut milk
• 3 tbsp light soy sauce
• 1 tsp tamarind paste
• 3 tbsp palm sugar
• 3 tbsp fresh lemon juice
• salt
• 200 g thick rice noodles
• lime wedges
• sliced shallots
• fresh coriander
• chilli crisp oil
• mustard greens

Instructions

1. 1.Step 1 Using a stick blender, blitz the soaked red chilies, shallot, garlic, ginger, lemongrass, ground turmeric, ground coriander, and curry powder into a smooth paste, adding a little water if needed.
2. 2.Step 2 Heat 1 tbsp of oil in a pan. Add the pressed, sliced tofu and fry until golden. Set aside.
3. 3.Step 3 In the same pan, add another tablespoon of oil. Fry the Khao Soi paste for 2-3 minutes until fragrant. Add the vegetable broth, coconut milk, soy sauce, and palm sugar. Bring to a simmer. Add the rice noodles and cook for a few minutes until al dente. Return the tofu to the broth and season with salt. Let it simmer gently for about 5 minutes.
4. 4.Step 5 First remove the cooked noodles with tongs and add to a bowl before ladelling over the khao soi soup and tofu. Garnish with lime wedges, shallots, pickled mustard greens, cilantro, and a drizzle of chili oil or a sprinkle of chili flakes.