Burmese noodle curry soup made with coconut milk. Served with tofu and vegetables.
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Prep Time 10 minutesmins
Cook Time 30 minutesmins
Course Main
Cuisine Burmese
Servings 4
Equipment
Blender
Ingredients
Paste
30gminced ginger
6clovesgarlic
3tablespoonsvegetable oil
2stalks lemongrass
1green chilli
10gcoriander
20gcashews
½teaspoonturmeric
2tablespoonstoasted gram flour
½cupwater
Curry
1tablespoonvegetable oil
1dried chilli
½teaspooncoriander seeds
1teaspooncumin seeds
1onionfinely diced
1teaspoonsalt
½teaspooncracked black pepper
1tablespoonvegan fish sauce or Worcestershire sauce
300gtofupressed
1tin coconut milk
500mlvegetable broth
200gtenderstem broccoli
200gmangetoutsnow peas
Toppings
Wheat Noodles
Cashew nuts
Fried shallot and garlic
Coriander
Instructions
Start by making the paste. Slice the ginger, lemongrass and green chilli into small pieces. Place everything into a blender and blend until you have a smooth paste.
Make sure the tofu has been pressed for at least 10 minutes to remove excess liquid. Once pressed cut the tofu into small 1cm cubes.
Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Once hot add the coriander seeds and cumin seeds along with the dried chilli. Cook them until the seeds start to pop, around 30 seconds.
Add the diced onion along with the salt and cracked pepper. Cook until the onion has browned slightly. Around 5 minutes.
Add the paste mixture to the pan. Bring the paste to a simmer and cook until it has reduced and the oil is separating from the paste. This will take around 10 minutes.
Once the paste is separating from the oil add the vegan fish sauce, cubed tofu, the tin of coconut milk and vegetable broth. Stir everything to combine and bring the broth to a simmer. Check for seasoning. Depending on how salty the vegetable broth is, more salt might need to be added.
Once the broth is simmering cut the tenderstem broccoli and mangetout into bite-sized pieces and add them to the broth. Cook them for 8 minutes then turn off the heat.
While the vegetables are cooking cook the noodles according to packet instructions.
To serve pour the broth into a serving bowl, place the noodles on top and garnish with crushed cashew nuts, crispy shallots, fried garlic and chopped fresh coriander.