How to make
Cut the tofu into pieces. Heat 1 tbsp of the peanut oil and braise the tofu until browned. Drain it.
Heat the remaining oil, add the chopped garlic, ginger and lemongrass. In a bit, add the turmeric, broth and coconut milk.
Bring the blend to a boil, reduce the heat and then add the carrot and cauliflowers. After about 10 min. add the green beans and cook another 5 min.
In the meantime, boil the noodles in heated water. Take the lemongrass out of the soup.
Drain the noodles and add them to the soup along with the tofu and chicken. Season with salt and black pepper, cook another 2-3 min. and serve.
