Red curry soup with coconut tofu

<strong>Soup: </strong>

• 1 shallot
• 1-2 cm fresh ginger
• 2 garlic cloves
• 1 stalk lemongrass
• 2 Tbsp oil e.g. sesame
• 100 gr (3.5 oz.)  fresh Shiitake mushrooms
• 2-3 tsp red curry paste
• 400 ml (1 ¾ cup) coconut milk
• 200 ml  (1 cup) water
• 1/2 tsp  salt 
• 1 tsp soy sauce
• Juice of 1/2 lime
• 1 pak choi
• 200 gr (7 oz.) rice noodles

<strong>Coconut tofu</strong>

• 400 gr (14 oz.) natural tofu
• 5 Tbsp coconut milk
• 3 Tbsp  flour of choice
• 1/2-1 tsp red curry paste
• 1 Tbsp soy sauce
• 1 tsp salt
• 1-2 Prisen pepper
• 5-6 Tbsp coconut flakes
• 2-3 Tbsp oil

Soup

1. Cook the rice noodles according to the packet instructions and place them aside
2. Finely chop the shallot, ginger and garlic
3. Divide the stalk of lemongrass into 3 pieces and squash them with the back of a knife
4. Chop the shiitake mushrooms
5. Roast everything in a pan with oil for 5-7 minutes while stirring
6. Add the curry paste and roast it shortly
7. Deglaze with coconut milk and water
8. Let simmer on low heat for 10 minutes
9. Cut the pak choi in stripes and add it to the soup – it will cook with the heat of the soup
10. Season with salt, soy sauce and lime juice – remove the lemongrass
11. Divide the rice noodles into bowls and add the soup to it
12. Serve with fresh cilantro, chili and peanuts

<strong>Coconut tofu</strong>

1. Drain the tofu well by using kitchen towels
2. Cut it in dices
3. Mix flour with coconut milk and herbs into a batter
4. Season the tofu with salt and pepper and turn it around in the batter
5. Now coat them in coconut flakes until all sides are covered
6. Heat up oil in a pan and roast the tofu on all sides at medium heat
7. Serve them with the soup – e.g. on skewers