COCONUT CURRY NOODLE SOUP 🍜

30min · 4 servings Recipe: • -1 onion • -1 chili • -a thumbsize piece of ginger • -3 cloves garlic • Blend into a paste. • Fry in enough oil 3-4mins • -2 Tbsp tomato paste • -2 Tsp curry powder • -salt to taste • -1 can (400ml) coconut milk • -3 1/4 cup (800ml) water • Stir and let it simmer 5-10mins • -400g tofu, pat dried • -3 Tbsp each desiccated coconut and corn starch • -salt to taste • Shake and fry in oil until crispy • -250g rice noodles • Place them in the hot broth. • Wait 3-4mins until they’re cooked. • Serve with tofu and veggies of your choice.