| Ingredients | Direction |
|---|---|
| 7 oz/200g firm bean curd, drained vegetable or peanut oil for deep-frying 4 cups vegetable stock 5 scallions, halved 1 yellow bell pepper, seeded and sliced 2 celery stalks, sliced 1 small onion, sliced thinly 4 kaffir lime leaves 2 tbsp Thai soy sauce 1 tbsp Thai soy sauce 6 oz/175 g wise rice noodles, soaked and drained chopped fresh cilantro, to garnish |
1/ Using a sharp knife, cut the bean curd into even cubes. Pour the oil into a wok to a depth of about 2 inches and heat. Deep-fry the bean curd, in batches, until browned all over. Remove with a slotted spoon, drain on paper towels, and set aside. 2. Pour the stock into the clean wok and bring to a boil. Add the scallions, yellow pepper, celery, onion, lime leaves, soy sauce, and curry paste, and let simmer for 4-5 minutes. Add the noodles and the bean curd and let simmer for 2-3 minutes. 3. Ladle into warmed bowls and serve hot, topped with chopped cilantro. |