VEGETARIAN CURRY MEE

VEGETARIAN CURRY MEE

Ingredients:

500 grms yellow noddles washed and drained
1 cup vegetarian curry paste
1 can vegetarian mushroom soup
2 sprigs curry leaves
2 stalks lemon grass smashed
1 liter water or more
¼ liter thick coconut milk
½ tsp sugar
¼ cup oil
Salt to taste

Garnishing:
100 grms cucumber shredded
100 grms long beans cut into 1 inch length and blanched
50 grms bean sprouts blanched
50 potatoes boiled and diced
100 grms tofu puffs sliced

Vegetarian curry paste:

50 grms fresh red chillies
10 grms dry red chillies
1 tbs meat curry powder
25 grms candle nuts
15 grms coriander seeds
5 grms fresh tumeric root
5 small onions
10 grms galangal
2 sprigs curry leaves
2 stalks lemon grass


Method:
Combine all the ingredients for the paste in a blender.
Blend to a fine paste, adding little water if necessary.
Remove and keep aside.

Heat a wok with the oil, add in the lemon grass and curry leaves.
Add in the curry paste and sauté well till the oil separates.
Mix the mushroom soup with the water and add to the chillie paste
Add salt and let it come to a boil and simmer on medium flame for about 20 minutes.

Add in the sugar and the thick coconut milk.
Let it boil once and remove.

To serve, assemble individual portions of noddles
About 100 grms in a bowl, top with the various garnishes.
Then scoop enough hot curry over it.
Serve it piping hot.


Note: You can use all coconut milk instead of the mushroom soup.

FOR NON_VEGETARIANS:
You can serve wedges of boiled eggs and boiled shredded chicken.
You can use chicken broth and coconut milk instead of water.