1-2 cm fresh ginger
2 garlic cloves
1 stalk lemongrass
2 Tbsp oil e.g. sesame
100 gr (3.5 oz.) fresh Shiitake mushrooms
2-3 tsp red curry paste
400 ml (1 ¾ cup) coconut milk
200 ml (1 cup) water
1/2 tsp salt
1 tsp soy sauce
Juice of 1/2 lime
1 pak choi
200 gr (7 oz.) rice noodles
400 gr (14 oz.) natural tofu
5 Tbsp coconut milk
3 Tbsp flour of choice
1/2-1 tsp red curry paste
1 Tbsp soy sauce
1 tsp salt
1-2 Prisen pepper
5-6 Tbsp coconut flakes
2-3 Tbsp oil
Soup: Cook the rice noodles according to the packet instructions and place them aside.
Finely chop the shallot, ginger and garlic.
Divide the stalk of lemongrass into 3 pieces and squash them with the back of a knife.
Chop the shiitake mushrooms.
Roast everything in a pan with oil for 5-7 minutes while stirring.
Add the curry paste and roast it shortly. Deglaze with coconut milk and water
Let simmer on low heat for 10 minutes. Cut the pak choi in stripes and add it to the soup – it will cook with the heat of the soup.
Season with salt, soy sauce and lime juice – remove the lemongrass. Divide the rice noodles into bowls and add the soup to it.
Serve with fresh cilantro, chili and peanuts.
Coconut Tofu: Drain the tofu well by using kitchen towels. Cut it in dices.
Mix flour with coconut milk and herbs into a batter. Season the tofu with salt and pepper and turn it around in the batter.
Now coat them in coconut flakes until all sides are covered.
Heat up oil in a pan and roast the tofu on all sides at medium heat.
Serve them with the soup – e.g. on skewers.