A riff on a classic Thai soup, we’ve swapped out the traditional prawns for tofu and noodles to plump up this richly flavoured hot and sour dish. Brightened with lime and enriched with coconut milk, you’ll slurp up every last noodle.
Thinly slice mushrooms and eschalot. Thoroughly wash coriander, pick coriander leaves from their stems and finely slice stems and root. Finely zest lime.
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until noodles are softened and separated. Drain and set aside.
Heat oil in a frypan over medium heat. Add eschalot and coriander stems and root and cook, stirring occasionally, for 6–7 minutes or until softened. Add sambal oelek and lime zest and cook for 3 minutes or until fragrant.
Add mushroom and cook for 5 minutes or until slightly softened and coloured. Coarsely grate tofu and add to the mushroom, stirring to coat in sambal oelek mixture.
Add coconut milk , 40ml (2 tablespoons) water and soy sauce, mix to combine.
Add noodles to frypan and stir to coat in sauce. Divide between bowls and top with coriander leaves. Cut lime into wedges and serve with noodles.