Crispy and creamy in tandom to create an amazing texture in this delicious curry.





Ingredients

Servings: 1 Coconut milk - 1 cup

Tofu - 1/4 package

Water - 1/2 cup

Khao-soi Curry Paste - 2 Tbsp

Egg Noodles

Rice noodles for vegan alternative

Crispy Fried Egg Noodles - 1/3 cup

Cilantro - ~5 stems

Shallot - 1/2

Mushroom Sauce - 1 Tbsp

Palm Sugar - 1 tsp

Lime juice - 1/2 squeezed









Directions

*Step-by-step directions with pictures below*





Boil water to cook noodles. Cut up tofu, grate sugar if necessary, chop up cilantro, half a lime and thinly slice shallots. Cook noodles according to package then keep in cold water. Heat wok and add half of coconut milk. Once it starts bubbling, add the curry paste. Mix and cook for 2 minutes. Add tofu and cook for 3 minutes. Add mushroom sauce, sugar, remaining coconut milk, water and lime juice. Mix and cook for 2 minutes. Add cooked noodles to wok and mix. Serve topped with crispy fried egg noodles, cilantro and shallots. Done!











Step-by-step Directions Boil water for noodles