1 tbsp of coconut oil
2in piece of ginger, peeled
2 red chilies
2 lemon grass sticks
3 garlic cloves
2 lime leaves
Stalks from a bunch of coriander
1 tsp of ground coriander
1 tsp of ground cumin
1 tsp of ground cinnamon
A handful of dried porcini mushrooms
Zest and juice of 2 limes
750ml of stock (vegetable or chicken)
1 tsp of tamarind paste
1 tsp of fish sauce
1 tbsp of soy sauce
1.5 tsp of palm sugar (or maple syrup)
1 garlic clove, thinly sliced
250g of shitake mushrooms, chopped into quarters
250g of enoki mushrooms
Finely chop the shallots, ginger, chilies, garlic, lemongrass and coriander stalks (or blitz in a food processor).
Heat the coconut oil in a pan and add the above, sauté for 5 minutes then add the spices, lime leaves, shitake and enoki mushrooms and lime zest. Heat for another 2 minutes, and keep stirring to make sure it doesn’t burn.
Add the stock, tamarind, fish sauce and soy sauce. Simmer, keeping to a medium heat for at least 20 minutes to allow the soup to infuse.
Next, dry the tofu between a paper towel and cut into cubes. Fry in a pan with ground nut oil until crisp and golden, then add a splash of soy sauce and sesame oil. While these cook, slice up the spring onions, radishes, coriander and chilies for your topping.
Cook your noodles according to the packet instructions. Serve in a deep bowl with the broth, mushrooms and tofu, adding all the pretty toppings, finishing with a few coriander leaves and toasted sesame seeds.