Khao Poon – vegan noodle soup from Laos

Ingredients for 4 servings:

• 800g tofu
• 500 g rice noodles
• 25 g ginger
• 3 cloves garlic
• 8 tbsp curry paste, red
• 500 g bamboo shoots
• 400 ml coconut milk
• 1 ½ liters vegetable broth
• Salt
• 2 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Squeeze and dice the tofu. Peel and finely chop the garlic. Finely slice the ginger. Place the tofu in a pot with the vegetable stock, a pinch of salt, and the ginger and simmer for 15 minutes. Then remove the tofu from the pot. Meanwhile, cook the rice noodles in boiling water for 3 to 5 minutes. Drain in a colander and rinse with cold water. Set aside. Fry the garlic and oil in a pan for 1 minute. Then add the red curry paste. Stir and cook for a few minutes. Add the tofu and mix until the cubes are completely coated in the paste. Add the bamboo shoots and stir. Cook for a further 5 minutes. Add the coconut milk and stir. Pour the contents of the pan into the pot with the remaining stock and bring everything back to a boil. To serve, place the rice noodles in a bowl and ladle the soup over them.