Serves 1
Directions
- 1Add garlic, onion, ginger, and chili to a blender.
- 2Blitz the ingredients into a paste.
- 3Pour olive oil into a wok.
- 4Add the blended paste to the hot oil and sauté for about 5 minutes.
- 5Add tomato paste, curry powder, and salt to the mixture.
- 6Pour in a can of full-fat coconut milk.
- 7Wash out the coconut milk can with water and add it to the wok.
- 8Mix everything well and let it simmer.
- 9Press the tofu to remove excess water.
- 10Cut the tofu into small cubes.
- 11Add corn starch, desiccated coconut (optional), and salt to the tofu cubes.
- 12Shake the container to coat the tofu evenly.
- 13Fry the coated tofu in a pan until golden brown.
- 14Add some lime juice and a pinch of sugar to the simmering soup to balance the flavors.
- 15Cook rice noodles either separately or directly in the broth.
- 16Serve the rice noodles in a bowl.
- 17Pour the coconut curry soup over the noodles.
- 18Add the crispy tofu and green onions as garnish.
Ingredients
- Garlic
- Onion
- Ginger
- Chili
- Olive oil
- Tomato paste
- Curry powder
- Salt
- 1 can Full fat coconut milk
- Water
- 1 block Tofu
- Corn starch
- Desiccated coconut
- Lime juice
- 1 pinch Sugar
- Rice noodles
Equipment
BlenderWokSpatulaChopping boardKnifeContainer with lidPanLadleChopsticksBowl
Tips
- Desiccated coconut is optional for flavor.
- Cook rice noodles separately or in the broth.
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