- 9 ounces wide Rice noodles
- 1 piece fresh Ginger root (about 25 grams)
- 5 Shallots
- 4 Garlic cloves
- 2 stalks Lemongrass
- 2 red Chile peppers
- 1 bunch Cilantro
- 4 Lime leaves
- 6 sprigs Thai basil
- 14 ounces Tofu
- 1 large Zucchini (300 grams)
- 5 ounces Baby corn cob
- 1 tablespoon Canola oil
- 1 teaspoon Turmeric
- 1 ¾ cups Coconut milk (9% fat)
- 1 cup Vegetable broth
- 1 tablespoon Soy sauce
- ½ Lime
Soak rice noodles in hot water according to package instructions. Drain in a sieve.
Peel ginger, shallots and garlic and finely chop. Trim both ends of the lemongrass, peel outer leaves and chop. Cut chili peppers in half, remove seeds, rinse and chop.
Rinse cilantro and lime leaves, shake dry and chop finely, keeping separate. Rinse basil, shake dry and pluck the leaves.
Cut tofu into approximately 3 cm (approximately 1 1/4 inch) cubes.
Trim zucchini and baby corn and rinse. Cut both in half lengthwise. Cut the zucchini into thin slices.
Add ginger, shallots, garlic, lemongrass, chile peppers and cilantro to a blender. Add oil, turmeric and half of the coconut milk and puree to a fine paste.
Heat a wok, add the spice puree and fry over high heat for 3-4 minutes. Add remaining coconut milk, broth and lime leaves. Bring to a boil and cook for 10 minutes over medium heat.
Add zucchini and corn and cook for 6-7 minutes. Add tofu and rice noodles and cook for another 1-2 minutes.
Squeeze the half lime, measure 1-2 tablespoons juice and stir along with the soy sauce into the tofu curry. Season with salt and pepper and garnish with basil before serving.