Curry noodle soup with tofu

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

Slice the leek into half rings and briefly sauté in the pan with a little oil. Set aside in a bowl. Cut the shiitake into large pieces. Heat the same pan and add your shiitake, let them sauté briefly with the oyster sauce. At the end, add a little sesame oil. Set them aside. Finely chop the spring onion and wash the coriander. Cook the noodles as indicated on the package.

In a pan, add a little oil and your curry paste, bring to a simmer over low heat so the spices cook. When you smell a strong curry aroma, add the coconut milk and let it simmer briefly, not too long or you'll get a thick broth. Season to taste with pepper, salt, and sugar.

Then take a deep bowl to serve your dish. Place the noodles at the bottom and add the pieces of silken tofu directly from the package into the bowl with a spoon. Add the broth and then place the shiitake on top. Finish with sesame seeds, spring onion, and coriander.