Ayam Curry Noodle Soup

From a YouTube video Watch the original

Ingredients

• Shallots
• Garlic
• Lemongrass
• Galangal
• Fresh turmeric
• Chili peppers
• Roasted cashews
• Cilantro
• Lime zest
• Chinese light soy sauce
• Cumin
• Coriander
• Oil (if needed)
• Kombu seaweed
• Wakame seaweed (optional)
• Water
• Oyster mushrooms
• Tofu puffs
• Curry leaves
• Lime juice
• Canned coconut milk
• Fresh Chinese wheat noodles
• Brown sugar (optional)
• Toppings: fried shallots, chili crisp, fresh lime juice, cilantro

Instructions

1. Prepare the Loxa paste by blending shallots, garlic, lemongrass, galangal, fresh turmeric, chili peppers, roasted cashews, cilantro, lime zest, Chinese light soy sauce, cumin, and coriander. Add oil if needed.
2. Make the broth by simmering kombu seaweed, wakame seaweed, Chinese light soy sauce, and water for 10 minutes.
3. Prep vegetables like oyster mushrooms and tofu puffs.
4. Build the soup by frying the curry paste, adding the broth, mushrooms, lemongrass stalks, salt, coconut milk, tofu puffs, curry leaves, and simmering.
5. Cook noodles separately.
6. Adjust the soup's flavor with soy sauce, sugar, and lime juice.
7. Serve by placing noodles in bowls, adding the curry soup, and topping with fried shallots, chili crisp, lime juice, and cilantro. Enjoy!

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