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1
Prepare the curry paste ingredients: roughly chop shallots and garlic. For lemongrass, cut at the bend point, peel away the tough outer layers, and smash the stalk to release its aromatics. Remove and discard the tough root ends.
2
Thinly slice the galangal. Prepare fresh turmeric, 4 chili peppers, roasted cashews, and cilantro leaves and tender stems.
3
Toast cumin and coriander seeds in a dry pan. Combine the toasted spices with the prepared lemongrass, galangal, turmeric, chilies, cashews, cilantro, whole lime, Chinese light soy sauce, and oil in a food processor. Blend until smooth, adding oil if needed.
4
Prepare the broth: add kombu and optional wakame seaweed to a pot, scratching the kombu in a few places to increase surface area. Add Chinese light soy sauce and water. Gently simmer for about 10 minutes.
5
While the broth simmers, tear oyster mushrooms into thin strips. Tear tofu puffs in half if they're large. Prepare curry leaves if using.
6
Once the broth is ready, remove and discard the kombu and wakame. Squeeze in about 1 tablespoon of lime juice to brighten the flavors.
7
Heat the curry paste in a pot until it begins to dry slightly. Add the prepared broth and scrape up the browned bits from the bottom of the pot. Add the oyster mushrooms, lemongrass stalks, and a pinch of salt. Bring to a rapid simmer for about 10 minutes.
8
Remove the lemongrass stalks from the pot. Add the canned coconut milk, tofu puffs, and curry leaves if using. Taste the soup and add a little brown sugar if it's too acidic to balance the flavors.
9
Meanwhile, cook the fresh Chinese wheat noodles or your choice of noodles according to package directions. Drain the noodles.
10
Divide the cooked noodles among bowls and ladle the hot curry soup over them. Top with fried shallots, chili crisp, fresh lime juice, and cilantro as desired.
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