Curry Soup Noodles

17 ingredients
11 steps

Ingredients

  • 3 garlic cloves, peeled
  • 3 shallots, peeled
  • One 1 1/2-inch piece fresh ginger, peeled
  • 2 fresh chiles, preferably Thai, stemmed and seeded, or hot red pepper flakes, to taste
  • 1 tablespoon Tamarind Paste (page 585), optional
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 2 tablespoons corn, grapeseed, or other neutral oil
  • 1 lemongrass stalk, trimmed and smashed (page 143)
  • 1 quart beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water
  • Salt to taste
  • 1 pound fresh Chinese egg noodles
  • 1 1/2 cups bean sprouts, trimmed
  • 1 cup coconut milk, homemade (page 584) or canned
  • 4 hard-cooked eggs (page 338), sliced
  • 1/2 pound tofu, pressed (page 491) and sliced
  • 1 cucumber, peeled, cut in half, seeds removed (page 169), and sliced

Directions

  1. 1
    Put the first 7 ingredients in a food processor or blender and process until pasty.
  2. 2
    Put the oil in a large saucepan over medium-high heat.
  3. 3
    Add the curry paste and cook until fragrant, about 1 minute.
  4. 4
    Add the lemongrass and stock and bring to a boil.
  5. 5
    Lower the heat and simmer, uncovered, for 15 minutes.
  6. 6
    Meanwhile, bring a large pot of water to a boil and add salt.
  7. 7
    Add the noodles and bean sprouts and cook, stirring occasionally, just until the noodles are tender, about 3 minutes.
  8. 8
    Drain and transfer the noodles and bean sprouts to large serving bowls.
  9. 9
    Add the coconut milk to the curry soup and cook, stirring occasionally, for another 5 minutes.
  10. 10
    Remove from the heat and divide the soup among the bowls of noodles.
  11. 11
    Top the noodles with the eggs, tofu, and cucumber and serve.

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