Tom Kha Kai Soup With Tempeh

Slice the tempeh into small cubes and cook on a low fire with the red curry paste in a wok pan.

Add the coconut milk and stock with some water.

Keep stirring on a medium heat and add all spices.

Cook the mushrooms and vegetables in a separate pan until soft and add to the broth.

Cook the noodles according to package and add to the broth.

Serve in soup bowl and finish of with some coriander and soy sauce.