Step 1

In a vessel place the water and bring it to a boil. Once boiling, add little oil, salt, and noodles. Allow it to boil till the noodles are cooked to 3/4th doneness.

Step 2

Once done, strain and set aside. Spread out on a clean surface or plate and allow it to cool down.

Step 3

Slice mushroom, dice carrot. Slice the red chilli. Take a mixer jar or blender, add roughly cut onion, half of garlic, ginger, coriander root, cumin seed, coriander seed, lemongrass and turmeric powder. Add little water and make a fine paste. Set aside.

Step 4

Heat the oil in a wok or pot. Add curry leaves and saute for a few seconds add red chili then the herb and spices paste. Saute for 2 minutes stirring constantly. Make sure there are no brown bits stuck at the bottom of the pot.

Step 5

As the paste is cooked, add coconut milk, sliced mushroom, carrot, tofu, and add fresh basil, salt, and black pepper. Then add veg stock and close the lid.

Step 6

Cook for another few minutes (till the veggies are cooked but still crunchy). Curry shouldn't thicken too much or dry out hence maintain a lower to medium flame. Add veg stock if needed. Open the lid and squeeze in fresh lemon juice, add jaggery powder (if the soup looks thick add more stock at this point). Check the seasoning.

Step 7

Place the noodles in a slightly large bowl. Then pour the khow suey curry, top with sliced onions, roasted garlic, peanuts, red chili, basil leaves, and lemon wedges on the side. Serve hot.