Thai Curried Coconut Noodle Soup | Vegan Khao Soi

Ingredients

• 2 shallots – halved
• 1.5 tbsp fresh ginger – chopped into a few big slices
• 1 tbsp fresh turmeric* – chopped into a few big slices. (or 0.5 tbsp ground turmeric)
• 1.5 tbsp coriander seeds
• 4 cardamom pods – remove the pods to leave just the seeds
• 2 cloves garlic
• 1 tsp curry powder
• 1 tsp fermented soybean paste (or 1 tbsp of nori/seaweed, or just omit altogether)
• 4 tbsp water
• All of the above paste
• 400g flat rice noodles
• 2-3 sweet potatoes (~600g) – peeled and chopped into bite-size chunks
• 400ml coconut milk
• 3 cups (750ml) of vegan chicken or vegetable stock
• 400g extra-firm tofu – chopped into bite-size chunks
• 1 tbsp sugar
• 2 tbsp vegan fish sauce or soy sauce
• 100g spring greens – roughly chopped