Malaysian-inspired coconut tofu noodle soup

Ingredients

For 4 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 12 g kombu and 1.2 litres water
• 3 tbsp light soy sauce for broth and 1 tbsp for the paste
• 1 tbsp wakame, optional
• 1 tbsp lime juice for the broth
• 1 1/2 tsp coriander seeds and 1 tsp cumin seeds
• 3 medium shallots and 4 garlic cloves
• 5 cm galangal, thinly sliced
• 2.5 cm fresh turmeric or 3/4 tsp ground turmeric
• 1–4 Thai chillies, to taste
• 2 lemongrass stalks, tender parts chopped
• 25 g roasted cashews and 5 g coriander
• 1 tsp lime zest and 2 tsp juice for the paste
• 1–2 tbsp oil for the paste and 2 tbsp for cooking
• 227 g oyster mushrooms, torn into strips
• 1/4 tsp salt, adjustable
• 400 ml coconut milk
• 5–10 fresh curry leaves, optional
• 227 g vegan fried tofu puffs
• 1–2 tsp coconut or brown sugar
• 170–230 g dried egg-free noodles
• Lime, mint, coriander, Thai basil and bean sprouts to serve

Step-by-step method

1. Cut a few slits in kombu and gently simmer with water, broth soy sauce and wakame for 10 minutes. Remove from heat, add the tablespoon of lime juice and strain.
2. Toast coriander and cumin seeds in a dry pan until fragrant; remove before they burn.
3. Blend seeds, shallots, garlic, galangal, turmeric, chillies, lemongrass, cashews, coriander, paste soy sauce, lime zest and juice. Gradually add oil to form a paste.
4. Heat the 2 tbsp oil in a pot and cook the paste over medium-low heat for 5–8 minutes, stirring.
5. Add broth, mushrooms and salt; simmer for 10 minutes.
6. Add coconut milk, curry leaves and tofu and cook for 5 minutes. Adjust soy and sugar to taste.
7. Cook noodles separately according to the packet and drain. Divide among bowls, cover with soup and add lime, herbs and sprouts.