Ingredients:

  • 1 pound precooked Hong Kong noodles
  • 3 tablespoons Red Curry Paste
  • 15 leaves fresh Chinese bazil, chopped
  • 8 stalks Scallions, chopped
  • 2 cans Straw Mushrooms
  • 6 cloves Garlic, sliced
  • 8 oz package Spicy Dry Tofu, sliced
  • 8 fresh Thai chilis
  • 4 tablespoons & 1 tablespoon Hot Sesame Oil
  • Soy Sauce
  • 6 cups Vegetable broth

Directions:

Place whole Chilis onto aluminum foil and coat with 1 tablespoon Sesame Oil. Close foil loosely and broil until soft, about 10 minutes.

In a pot, bring broth to a boil. Add tops of chopped scallion and 1 chopped garlic clove to broth. Keep at a simmer.

Heat Sesame Oil in wok or large cast iron saut