Step 1

Cook aromatics: In a medium saucepan, warm 2 tablespoons grapeseed oil over medium-low heat. Add 1 stalk finely grated lemongrass, 3 cloves minced garlic, and 1 tablespoon minced ginger. Cook, stirring continuously, for 1 minute or until fragrant. Add ½ cup Thai red curry paste, ½ teaspoon ground turmeric, ½ teaspoon cumin, and ½ teaspoon ground coriander. Stir well to coat, increase heat to medium, and cook, stirring frequently for 3 minutes.

Step 2

Simmer: Pour in 4 cups vegetable broth, 1 (14 fl oz / 398 ml) can full-fat coconut milk, 1 tablespoon tamari, and 2 teaspoons brown sugar. Stir, then cover with the lid slightly ajar and simmer for 10 minutes. Add 1 package halved tofu puffs. Cover with lid and let simmer for another 5 minutes. Taste and adjust seasoning, as needed (see note 2).

Step 3

Prepare noodles/toppings: Meanwhile, prepare 7 oz dried vermicelli noodles according to package directions. Assemble your other toppings (e.g. bean sprouts, cilantro, crispy fried shallots, lime wedges, sambal oelek, etc.).

Step 4

Assemble: Divide prepared noodles into bowls. Ladle soup and tofu puffs over noodles. Add toppings, then enjoy!