Thai Red Curry Soup

Spicy and warm. A perfect combination for cold day.



Quantity for 4 servings
350 g Rice noodle
380 g Firm tofu block, cut into bite sized cube
3 tbsp Red curry paste
2 clove Garlic, chopped into small pieces
1 tbsp Ginger, peeled and chopped into small pieces
1 Lime, squeeze 1/2 lime and cut into wedges the rest
1 tbsp Tamari sauce
3 tsp Coconut sugar
400 g Light coconut milk
400 ml Vegetable stock
1 cup Button Mushroom, sliced
0.25 cup Cilantro, sliced
1 Scallion, thinly sliced
2 Red chili, sliced
5 tbsp Cooking oil