Step 1

Place garlic, shallot, ginger, turmeric, galangal, coriander, and pepper in a food processor and pulse until ground into a paste.

Step 2

Heat a non-stick soup pot over medium heat (spray with cooking oil if it is not non-stick). Add the paste and stir fry until fragrant, about a minute. Add the water or broth, along with the soy curls and bouillon cubes, if using.

Step 3

Bring to a boil, reduce heat, cover and simmer for at least 15 minutes. Turn heat to very low and keep warm while you prepare the bean sprouts and noodles.

Step 4

While the soup is cooking, bring a large pot of water to a boil. Add the bean sprouts and cook for one minute after the water returns to a boil. Lift them out with a slotted spoon and set aside. Return the water to a boil and add the rice noodles. Cook according to package directions (about 3-5 minutes for rice vermicelli). Drain in a fine-mesh strainer and rinse with cold water.

Step 5

Just before serving, add the lime peel to the soup and add salt to taste. To serve, place some rice noodles and bean sprouts into a bowl and ladle the broth and soy curls over them. Sprinkle with green onions, and serve with wedges of lime, sweet soy sauce or tamari, and hot chili sauce.