First step prepare the vegetarian curry paste. Combine all the ingredients in a blender or food processor and blend to a fine paste,adding a little water .
Pour in a wok with heated oil and fry fragrant. If the paste is too dried you can add a little more oil. Saute until oil floats on top. You need 1 cup of the paste only.
Left over paste can be refrigerated and used to saute with vegetables. In a pot, combine curry paste ,curry leaves, and lemon grass. Add in ½ liter of water. Dissolve sachet of mushroom soup powder in another ½ liter of water.
Pour into the pot. Bring to a boil. Season with salt and sugar. If you want more sweeter you can add more sugar.The gravy will get thicker due to the mushroom soup.
Adjust the thickness according to preference. Finally add in tofu puffs.Lower the flame and simmer for 10 minutes. Close fire.
Meanwhile cut the prepared vegetables for garnishing. Blanched the noodles in semi boiling water and sieve in a colander. Blanch the beansprout partially, it will taste nicer if its slightly crunchy. Deep fry cut potatoes. If using unfried tofu then cut in small parts and deep fry that too.
To serve : Assemble individual portion of noodles in a bowl,top with various vegetables then scoop enough hot curry over it.Decorate with parsley.
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