12 ounces rice noodles
2 large potatoes, peeled and cubed
1 tablespoon canola oil
12 ounces tofu, cubed
3 cups "chicken"-style (golden) vegetable stock
1 tablespoon curry paste
7 ounces coconut milk
2 tablespoon peanut butter
3 scallions, chopped
1/4 cups shredded coconut (optional)
Asian-style hot sauce (optional)
Cook rice noodles according to package directions. Drain and rinse with cold water. Meanwhile, boil potatoes until just tender and drain.
In a soup pot, heat oil over medium-high heat. Add tofu and fry until golden. Using a slotted spoon, remove from the pot and set aside. Add vegetable stock, curry paste, coconut milk, and peanut butter and whisk until fully combined. Bring to a simmer, then add noodles, potatoes, and tofu. Simmer two minutes, or until all ingredients are hot.
Ladle soup into individual bowls, topping with scallions and coconut (if using). Serve with hot sauce.
Source of recipe: This is inspired by a soup I get from Mai Thai in Sunset Park, Brooklyn. I've looked and looked for a recipe online, but having no luck, was forced to improvise.