Curry noodle soup with coconut

Ingredients

• 1 shallot coarsely chopped
• 2 cloves garlic
• 3 cm fresh ginger
• 1 chili pepper
• 1 tomato
• 1 à 2 tsp curry
• 1/2 tsp ground turmeric
• 1 tbsp oil
• 250 g noodles
• 400 ml coconut milk
• 400 ml water or light broth
• 150 g shiitake
• 1/2 leek in thin rings
• 200 g tofu, chicken or scampi
• 1 à 2 tsp soy sauce
• sea salt
• black pepper
• 1 squeeze lemon or lime juice
• 2 spring onions finely chopped
• fresh cilantro
• sesame seeds
• 2 à 3 drops sesame oil

Cook Time

1. 1
   Put the shallot, garlic, ginger, chili pepper, tomato, mild curry, turmeric and oil in a food processor or blender and mix until a paste.
2. 2
   Cook the noodles according to the instructions on the package. Drain and set aside.
3. 3
   Fry the leek briefly in a little oil until it becomes softer. Then add the shiitake and fry until they color nicely.
4. 4
   Meanwhile, fry the tofu, chicken or prawns separately until cooked. You can fry tofu in cubes until lightly golden brown. Fry chicken in thin strips until cooked. Prawns only need a few minutes.
5. 5
   Heat a little oil in a soup pot and gently fry the curry paste for 2 to 3 minutes. Add the coconut milk and water or broth and stir until smooth. Let simmer gently for a few minutes.
6. 6
   Add the soy sauce, leek and shiitake. Season further with pepper, optionally some salt and a small squeeze of lime juice or lemon juice.
7. 7
   Divide the noodles over deep bowls. Add the tofu, chicken or prawns and pour the hot soup over. Finish with green onions, cilantro and optionally some sesame seeds.