If you don’t like coriander, you can take spring onions instead.
On the picture I ised fresh parsley.
Heat the sesame oil in a saucepan. Briefly sauté finely chopped garlic and ginger. Then add the onion and curry paste and continue to sauté.
Add the coconut milk, water, vegetable stock, peanut cream, 4 tbsp soy sauce, lime juice and agave syrup and simmer for 15 minutes.
During this time, mix the tofu with turmeric and cornflour, fry in a pan on the cooker in oil until crispy, season with salt and pepper and season with 1 tbsp soy sauce.
Add the mushrooms, peppers and sugar snap peas to the pot, stir and simmer for another 6 minutes.
Then add the noodles, cover and leave to simmer for about 6 minutes.
Divide the soup into 4 bowls, garnish with the fried tofu, sprinkle with chopped coriander and sesame seeds and enjoy.
The recipe is inspired by the Thermomix recipe.