Curry Tofu Soup.

Ingredients.
1 (14 ounce) can coconut milk
2 cups vegetable broth
1 (1 inch) piece galangal
2 stalks lemon grass, bruised and chopped
5 kaffir lime leaves, torn
1/2 teaspoon curry paste
1 (12 ounce) package extra firm tofu, drained and cubed
2 tablespoons fresh lime juice
2 1/2 tablespoons brown sugar
1/8 teaspoon turmeric powder
4 ounces dry rice stick noodles
1/2 teaspoon crushed red pepper flakes

Preparation.
Bring coconut milk, broth, galangal, lemon grass, and kaffir leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.

Strain the broth and discard the solids. Whisk in curry paste, then add tofu, lime juice, brown sugar, and turmeric to the soup. Continue simmering about 10 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.