for 4 person

1 tbsp	coconut oil or peanut oil
1	shallot, cut into thin rings
1	garlic clove, finely chopped
2	kaffir lime leaves (Thai-Kit)
2 stick	lemongrass, core finely chopped
2 tbsp	red curry paste

1 litre	vegetable bouillon
2 ½ dl	coconut milk
3 tbsp	soy sauce
220 g	Karma Bio Tofu nature
200 g	carrots, cut into strips
125 g	wide rice noodles, prepared according to the packet instructions
100 g	bean sprouts
1	red chilli, deseeded, cut into rings
½ bunch	Thai basil, torn into pieces
1	lime, cut into wedges

How it's done

Heat the oil in a pan. Sauté the shallot along with all the ingredients up to and including the curry paste

Pour in the bouillon and coconut milk, bring to the boil. Add the soy sauce, tofu and carrots, cook for approx. 3 mins., add the prepared noodles. Divide into soup bowls, top with the bean sprouts, chilli and basil, serve with the lime.

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