½ teaspoon ground coriander

½ teaspoon ground cumin

1 teaspoon curry powder

1 tablespoon Red Curry Paste (see recipes in Chapter 1)

1 cup coconut milk

2–3 cups water

2 tablespoons minced shallots

2 tablespoons sugar

2 tablespoons fish sauce

½ of a 7-ounce package rice noodles

1 hard-boiled egg, sliced

⅓ cup cubed extra-firm tofu

⅓ cup bean sprouts

1 green onion, trimmed and thinly sliced

2 tablespoons chopped cilantro

• In a small bowl, thoroughly combine the coriander, cumin, curry powder, and curry paste.

• Pour the coconut milk into a medium-sized saucepan. Stir in the curry paste mixture and place over medium heat. Bring to a simmer and cook for about 5 minutes or until a thin layer of yellow oil begins to form on the surface of the sauce.

• Stir in 2 cups of the water, the shallots, sugar, and fish sauce. Return the sauce to a simmer and let cook 30 minutes, stirring occasionally and adding additional water if necessary.

• Meanwhile, soak the noodles in hot water for 10 minutes or until soft.

• To serve, mound the noodles into serving bowls. Top the noodles with the sliced egg, tofu, and bean sprouts. Ladle some of the curry sauce over top. Sprinkle with green onion slices and chopped cilantro.