Ingredients
For the Spice Paste:
- 5 ~ 8 Chilies guajillo chilies Large Dried Red like California, New Mexico or )
- 2 Shallots Medium , finely minced
- 2 tbsps Lemongrass , minced (from the midsection of 2 lemongrass stalks)
- 2 tbsps Garlic , minced
- 1 tbsp Galangal , minced
- 1 tbsp Cilantro roots or stems, chopped
- 1 tsp Turmeric
- 1 tsp Salt
For the Curry & Noodles:
- 1 pound noodles Somen noodles Dried Kanom Jeen or Japanese
- 2 cups Firm Tofu , diced
- 2 cups Mushrooms of choice, sliced
- 4 cups Water Vegetable Stock or
- 2 cups Cherry grape tomatoes Chopped or
- 2 tbsps Soy sauce Light or more to tastes
- 2 tbsps bean sauce Fermented yellow (I added some soy and 2tsp coconut palm sugar instead)
- To taste Salt
- 4 cloves Garlic , thinly sliced (as accompaniment)
- 6 chilies Small dried (as accompaniment)
- 2 cups Bean Sprouts (as accompaniment)
- 16 wedges Lime , cut into (as accompaniment)
- 31 " strips Green Onions , cut into long (as accompaniment)
- 6 Sprigs Cilantro (as accompaniment)
Instructions
- Make the Spice paste: Stem and seed the chilies. Soak them in warm water for 10~15 minutes or until soft. Drain and squeeze dry.
- In a small food processor combine the chilies, minced shallots, garlic, lemongrass, galangal, cilantro roots/ stems, turmeric and salt. Grind to a smooth paste adding little bit of water. Spice paste can also be made using mortar and pestle.
- Cook Noodles: Bring a large pot of water to boil, cook noodles for 3~5 minutes. Drain, rinse under cold water, drain again. Portion the noodles into 3 oz small wads, about the size of a small bird's nest and set aside.
- Prep Accompaniments: Heat the oil in a saucepan over medium heat. Add the sliced garlic and fry for 3~5 minutes or until light brown and crispy. Remove from the oil onto a paper towel lined plate. In the same oil, fry the red chilies until crispy, about 2~3 minutes. Remove onto a paper towel.
- Arrange all the other accompaniments in small serving bowls or on a large serving platter.
- Make the Curry: In the same oil, stir in the spice paste and cook for 3~5 minutes or until fragrant. Add the tofu and mushrooms and stir well to coat with the spice paste.
- Add the vegetable stock or water, tomatoes, light soy sauce, yellow bean sauce (or more soy sauce and coconut palm sugar), and salt. Bring to a boil.
- Reduce the heat and simmer for 15~20 minutes. Taste and adjust the seasonings.
- Ladle the curry sauce into a serving bowl and serve along with the accompaniments.
- To Serve: Place a couple wads of noodles in a serving bowl, top with a generous amount of curry sauce, sprinkle all the condiments on top of the noodles and finish with a squeeze of fresh lime juice.
Notes
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