3stalks lemongrass, beaten and chopped in half so that they release flavour (optional)
2 to 3kaffir lime leaves, remove the stem to release flavour (optional)
6 to 8large shrimp, or can exchange with chicken or skip if vegan
4ouncesfirm tofu, cut into large squares
Garnishes
2quartered limes, I used key limes – optional
2hard boiled eggs, peeled and sliced in half – optional
Handful mung beans, bean sprouts, cut in half – optional
Handful cilantro, coriander or Vietnamese coriander called daun kesum – optional
Chili sambal sauce-as desired – optional
INSTRUCTIONS
Skip to step 2, if you have purchased pre-made rempah paste. If you are making your own rempah past, place your bird chillies, dried chillies, shallots, garlic, galangal, lemongrass, dried shrimp, curry powder, coriander, macadamia nuts, salt and brown sugar to you mortar and pestle or food processor and process until a smooth paste. If you need to get the food processor moving, add a little of canola oil.
Soak your dried pad Thai noodles in hot water for about 5 minutes and then drain, rinse and set a side. You want your noodles to be aldente and not cooked all the way as they will continue to cook when you put a ladle of hot broth over the noodles during the serving process. Do not cook your noodles in the broth or they will soak up all of the lovely coconut broth.
Place one tablespoon of oil into your soup pot and add 2 tablespoons of your prepared rempah past into soup pot and cook until you can smell the aromatics, 2 minutes. Add your chicken broth or broth of choice in the soup pot, coconut milk, lemon grass and kaffir lime leaves and bring to a boil and then reduce down to a simmer and cook for 15 minutes. Add the shrimp and cook for about 1-2 minutes or until they turn pink. Add the fresh tofu squares. Turn off the burner.
Divide the softened rice pad Thai noodles amongst 2 bowls. Ladle several scoops of the delicious coconut broth over the rice noodles. Garnish with limes, hardboiled eggs, bean sprouts, fresh cilantro and chili sambal as desired. Enjoy!