This delicious noodle soup has Burmese origins but is now more closely associated with Thailand. It is the Thai equivalent of the Malaysian dish laksa.
Ingredients
Serves 2-3
100g tofu cut into cube sizes
2 tbsp dark soya sauce
1 red chilli chopped
1 onion chopped
1 tbsp minced garlic and ginger
200 ml coconut cream
2 tbsp curry paste (use curry powder mixed with water)
1 tbsp chilli powder
200g noodles
1 tsp turmeric powder
Spring onion & coriander leaves for garnishing
Method
Stir fry tofu adding soy sauce, until it's brown. In the same pan add red chilli, onion, garlic ginger paste and sauté for a minute or two. Set them aside.
Pour coconut cream, curry paste, chilli powder, turmeric, and stir until colour changes and it forms into a thick paste. Add soy sauce, 1 bowl of water, stir and bring to boil for 5-10 minutes.
Separately cook or microwave noodles and set aside.
Stir fry tofu adding soy sauce, until it's brown. In the same pan add red chilli, onion, garlic ginger paste and sauté for a minute or two. Set them aside.
Pour coconut cream, curry paste, chilli powder, turmeric, and stir until colour changes and it forms into a thick paste. Add soy sauce, 1 bowl of water, stir and bring to boil for 5-10 minutes.
Separately cook or microwave noodles and set aside.
When soup is boiling add cooked noodles and fried tofu mixture, salt to taste and stir well.
Turn off the heat serve soup in bowls, garnish with spring onion and coriander leaves.
