In a large pot, sauté 1 small shallot, 2 cloves of garlic, 1 tbsp of chopped cilantro, 1 tsp of curry powder, 1/2 tsp of turmeric powder, 1/2 tsp of grated ginger, and the juice of 1 lime in 2 tbsp of oil on low-medium heat. Cook for about 3 minutes or until it’s aromatic. Then, add 1 can of full fat coconut milk. Cook until it’s simmering, then stir in 1 & 1/2 cups of chicken broth. Stir in 2 tsp of red curry paste, 1 inch piece of lemongrass, 1 tbsp of soy sauce, and 2 tsp of coconut sugar. Cook on low until ready to serve. Cook 2 servings of egg noodles. Once they’re done, put about 1/4 cup aside, and divide the rest between two bowls. Fry the set aside noodles in oil until crispy (about 3-4 minutes) Then, fry 2 servings of tofu until crispy (about 3 minutes on each side) Ladle the soup on top of the noodles in each bowl. Top with the fried noodles, tofu, cilantro, lime, thinly sliced red onion, and chili oil 🍜
