Coconut Soup With Tofu

• 1 bunch of soba rice noodles
• 400 ml coconut milk
• 100 g tofu
• 2 chilies, finely chopped
• 1 inch galangal, sliced
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves
• 6 mushrooms, halved (Shitake, Oyster)
• 50 g pea aubergines
• 1 spring onion, sliced
• 12 red onion, sliced
• fresh coriander leaves (to garnish)
• 50 g red peppers, sliced

1. This needs to be made quickly to keep the flavours fresh.
2. So start by heating the coconut milk and add the pea aubergines, mushrooms, lemongrass, galangal, Tofu and peppers.
3. After about 2 minutes simmering add the chilli, spring onion, kaffir lime leaves and red onion and continue to simmer for another 2-3 minutes.
4. The noodles can be added now and they will cook in the hot soup in about 2 minutes (the time it takes to get to the table and be eaten).
5. Garnish with Coriander and Bon Apetit!
6. By the way don't try to eat the Galangal, lemongrass and lime leaves -- pick those out and put them to a side.
7. Those are just for flavour!

rice noodles, coconut milk, tofu, chilies, stalks lemongrass, lime leaves, mushrooms, aubergines, spring onion, red onion, fresh coriander, red peppers

Taken from www.food.com/recipe/coconut-soup-with-tofu-410653 (may not work)