Curry noodle soup with tofu

Cut the hard part out of the tomato. Peel your ginger, turmeric, shallot and garlic. Put everything together in the mixer together with the tomato and the chili pepper. Season with turmeric powder, coriander seeds, curry powder, add the oil and mix until you have a smooth pasta.

Cut the leek into half rings and fry briefly in the pan with a little oil. Keep in a bowl separately. Cut the shiitake into large pieces. Heat the same pan and put your shiitake in it, let them bake with the oyster sauce. Add a little sesame oil at the end. Put them aside. Finely chop the spring onion and wash the coriander. Cook the noodles as stated on packaging.

Add a little oil and curry paste in a pan, bring to the boil over low heat so that the spices cook. When you smell a lot of curry, add your coconut milk and let it reduce briefly, not too long because then you get a thick broth. Season to taste with pepper, salt and sugar.

Then take a deep bowl to serve your dish. Place the noodles on the bottom and add the pieces of Silken Tofu directly from the package in the bowl with a spoon. Add the broth and then add the shiitake. Finish with sesame seeds, spring onion and coriander.