Aayian Curry Noodle Soup

Steps

1. Roughly chop shallots and garlic.
2. Peel outer layers of lemongrass, smash to release aroma, snap off tough root.
3. Thinly slice galangal and fresh turmeric.
4. Add shallots, garlic, lemongrass, galangal, turmeric, chili peppers, roasted cashews, cilantro, lime zest, soy sauce to food processor.
5. Toast cumin and coriander in a dry frying pan, add to food processor.
6. Blend curry paste ingredients, adding oil if needed to bring together.
7. Make broth: add kombu and optional wakame to water with soy sauce and gently simmer 10 minutes.
8. Discard seaweed, squeeze in 1 tablespoon lime juice.
9. Tear oyster mushrooms into strips and halve tofu puffs.
10. Fry curry paste in pot until it starts to dry out.
11. Add broth to deglaze, scraping up brown bits.
12. Add mushrooms, lemongrass stocks, and a pinch of salt; rapidly simmer 10 minutes.
13. Remove lemongrass stocks.
14. Add coconut milk, tofu puffs, and fresh curry leaves; simmer.
15. Cook noodles separately according to package directions.
16. Taste broth and adjust with soy sauce or brown sugar as needed.
17. Add noodles to bowls and ladle curry soup on top.
18. Top with fried shallots, chili crisp, fresh lime juice, and cilantro.