Curry Soup Noodles

1. 1

   Put the first 7 ingredients in a food processor or blender and process until pasty.

2. 2

   Put the oil in a large saucepan over medium-high heat.

3. 3

   Add the curry paste and cook until fragrant, about 1 minute.

4. 4

   Add the lemongrass and stock and bring to a boil.

5. 5

   Lower the heat and simmer, uncovered, for 15 minutes.

6. 6

   Meanwhile, bring a large pot of water to a boil and add salt.

7. 7

   Add the noodles and bean sprouts and cook, stirring occasionally, just until the noodles are tender, about 3 minutes.

8. 8

   Drain and transfer the noodles and bean sprouts to large serving bowls.

9. 9

   Add the coconut milk to the curry soup and cook, stirring occasionally, for another 5 minutes.

10. 10

    Remove from the heat and divide the soup among the bowls of noodles.

11. 11

    Top the noodles with the eggs, tofu, and cucumber and serve.

* Per serving · 4 servings · Values may vary.