The vegetarian recipe for ‘Curry Noodle Soup’:

Ingredients

  • 1 kg of fresh wheat noodles/生面 saang mein (blanch for 1 minute, dish out, drain and set aside)
  • 200 g of vegetarian fish/素食乌柳宜 su shi wu liu yu  (defrost, slice, fry, dish out, drain and set aside)
  • 3 tablespoons of peanut butter
  • 5 stalks of lemon grass (crush)
  • 10 cardamoms (crush)
  • 2 potatoes (peel and cut into 1 cm cubes)
  • 3 tablespoons of vegetable oil
  • 10 bean curd puffs (cut in half)
  • 3 cups of coconut milk
  • 1/4 cup of curry leaves
  • 3 liters of water

Seasonings

  • 3 tablespoons of curry powder
  • 1 teaspoon of chili powder
  • 1/3 cup of soy sauce

Method

  • Heat oil, saute peanut butter + curry powder + chili powder until fragrant.
  • Add coconut milk (1/2 cup) and saute for 1 minute.
  • Dish out and place into a pot.
  • Add curry leaves + lemon grass + cardamoms + potatoes + water and cook for about 10 minutes.
  • Add soy sauce + bean curd puffs + coconut milk (2 1/2 cup) and cook for about 5 minutes.
  • Turn off the heat.
  • Place fresh wheat noodles into soup bowls.
  • Scoop out the curry soup and pour over.
  • Top with vegetarian fish slices before serving.