Curry Noodle Soup with my SIGNATURE CASHEW EGG!

By Yeung Man Cooking · 60 min

Ingredients

Instructions

1. Remove the seeds from the dried chilies. Cover them and boil in a small saucepan with about 1 cup of water.
2. In a blender, combine the shallot, garlic, galangal, chopped lemongrass, lime peel, a splash of lime juice, kaffir lime leaves, cilantro stems, miso and 1 tsp pink salt. Add the rehydrated chilies with a splash of their hot water. Pulse to start, then blend on medium high.
3. Bring a pot of water to a boil for the noodles.
4. Cook the udon noodles according to the package instructions.
5. Heat another pot over medium heat and add the coconut oil.
6. Add 2 tbsp of the chili paste and cook for about 1 minute.
7. Stir in the curry powder, then add the vegetable stock and coconut milk.
8. Add the soy sauce and cane sugar. Turn up the heat and stir.
9. Add the mushrooms, bamboo, corn and tofu puffs. When it reaches a boil, simmer on medium for 5 minutes.
10. Taste and adjust the seasoning if needed.
11. Plate the noodles and pour the soup over them. Garnish with the cashew egg, chopped fresh cilantro and a squeeze of lime juice.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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