A dish that combines the style of Chinese soup noodles with the flavors of Indian curries. This version, made entirely with fresh ingredients, is probably superior to any you’ve had at a restaurant.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the first 7 ingredients in a food processor or blender and process until pasty. Put the oil in a large saucepan over medium-high heat. Add the curry paste and cook until fragrant, about 1 minute. Add the lemongrass and stock and bring to a boil. Lower the heat and simmer, uncovered, for 15 minutes.
Step 2
Meanwhile, bring a large pot of water to a boil and add salt. Add the noodles and bean sprouts and cook, stirring occasionally, just until the noodles are tender, about 3 minutes. Drain and transfer the noodles and bean sprouts to large serving bowls.
Step 3
Add the coconut milk to the curry soup and cook, stirring occasionally, for another 5 minutes. Remove from the heat and divide the soup among the bowls of noodles. Top the noodles with the eggs, tofu, and cucumber and serve.
