Vegan Panang Curry Soup

Sauté the aromatics:
1 Heat 2 tablespoons neutral oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes until it just begins to soften.
2 Add the garlic, chili peppers, and lemongrass paste. Cook for 1 minute until fragrant.
Bloom the curry paste:
4 Stir the paste into the aromatics and sizzle in the oil for 2–3 minutes until it deepens in color and begins sticking to the bottom of the pot.
5 Pour in enough coconut milk to cover the paste. Bring to a boil for a few minutes and pour in the remaining coconut milk.
Simmer the soup:
7 Pour in 4 cups water or vegetable stock. Bring to a boil. Reduce heat and add the vegetables and cubed soft tofu. Stir gently to combine, being careful not to break up the tofu too much. Taste and adjust the seasonings to your preference.
8 Simmer for 10–12 minutes or until the vegetables are tender and crisp. Turn off the heat.
Cook the noodles:
10 As the soup simmers, soak or boil the noodles according to package instructions. Drain, rinse, and divide between bowls.
To serve:
12 Ladle the broth over the noodles and pile the tofu and vegetables on top. Garnish with cilantro, minced scallions, sliced red onion, crispy shallots, and chili oil if you like. Serve with lime wedges. Enjoy!