Ingredients:

• 500 g – Yellow noodles or vermicelli or spaghetti
• 1 inch – Galangal
• 2 stalks – Lemon grass, crushed
• 1/2 inch – Turmeric root
• 10 – Shallots
• 2 tbsp – Coriander seeds
• 5 – dried chillies
• 2 to 3 cups – light Coconut Milk
• 10 – Tofu puffs
• 2 sprigs – Curry leaves
• salt and Sugar
• Oil
• For garnishing:
• 2 – fried firm tofu, sliced thinly
• 10 – fish balls or Chicken balls
• 1 – fish cake, sliced thinly
• 20 g – Bean sprouts
• 5 – Boiled eggs, halved
• 2 tbsp – fried Shallots
• 1 cup – shredded Cucumber
• Chopped Spring onions

Method:

1. Grind into a paste the galangal, turmeric root, shallots, dried chillies and coriander seeds.
2. Saute the paste with enough oil.
3. Once, the aroma rises, add the coconut milk, lemon grass, salt and sugar.
4. Lower the flame and simmer for 5-10 minutes.
5. Finally, add in the tofu puffs and curry leaves.
6. To serve, assemble individual portions of noodles in a bowl.
7. Top with the garnishing and scoop enough gravy on top.
8. Serve hot.

Recipe courtesy of Sudha Mohan