Vegetarian Khao Soi (Chiang Mai Noodles)

Also: Khao Soy, Kao Soi

This is Chiang Mai's signature dish - one with Burmese origins... You can find this on every corner in town, always done slightly differently, but always served with the "do-it-yourself" condiments and garnishes so you can doctor it up to your taste.

8 oz. fresh egg noodles
2 TB garlic, chopped
1 TB oil
1 cup coconut milk
2 cups vegetable stock
1 TB red curry paste
1/2 tsp. turmeric
2 TB mushroom-flvaored soy sauce
1 TB lime juice
2 cups fried tofu, cubed
1/2 cup scallions, chopped

For Garnish:

Pickled Tientsin cabbage
Chopped shallots
Nam Prik Pao (Roasted Chili Paste)
Lime wedges

Prepare egg noodles. Heat oil in pan. Fry garlic until slightly brown and remove from pan. Fry curry paste in remaining oil until aromatic. Add coconut milk and stir to combine. Add stock, turmeric, soy sauce, scallions, fried garlic, and lime juice to coconut milk mixture. Serve noodles in a bowl with fried tofu. Ladle sauce over noodles and serve. Garnish with shallots, nam prik pao, pickled cabbage, and lime wedges.