Laksa-Inspired Ginger & Tofu Noodle Soup

thrivemarket.com

HeatherJ

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.

Directions at thrivemarket.com

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