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Laksa-Inspired Ginger & Tofu Noodle Soup
  • subheading: For the curry paste:
  • 2 shallots, peeled and quartered
  • 2 large cloves garlic, peeled
  • Small knob of ginger, peeled and roughly chopped
  • 1 lemongrass stalk, tough outer leaves removed and roughly chopped (optional)
  • Small handful of cilantro leaves (reserve some for garnish)
  • 1 teaspoon dried red chili flakes
  • 1 teaspoon curry powder
  • ½ teaspoon sea salt
  • subheading: For the noodles:
  • 2 tablespoons olive oil
  • 1 can coconut milk
  • 3 ⅓ cup vegetable broth
  • ½ teaspoon maple syrup
  • 1 10-ounce block firm tofu, drained and cut into ½″ cubes
  • 1 ½ cups chestnut mushrooms, quartered
  • 2 cups broccoli, sliced
  • 5 ounces rice noodles
  • 2 limes, 1 juiced and 1 halved and cut into wedges (to serve)
  • 1 to 2 red chillies, thinly sliced (optional, to garnish)
  • Pinch of sea salt
Note: Ingredients may have been altered from the original.
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