Start by heating a large pan with sesame oil on medium, sauté shallot, ginger and, garlic until translucent and fragrant. 3-5 min.

Add curry paste and lemongrass paste* then sauté for about 30 seconds or until fragrant.

Stir in vegetable stock, coconut milk, and dried mushrooms**. Next add Braggs amino acids or soy sauce to taste. Bring to a boil then put on low and allow to simmer for 10-15 minutes.

While soup is simmering cook udon noodles according to package instructions in a separate pan, rinse and hold in cold water until ready to serve.

Turn heat on soup to mid-low and add in tofu and peas. Allow to cook until heated through but peas should still be crisp. Turn heat back to simmer and add in tomato wedges, lime juice, mirin, basil and cilantro. Cook for about a minute longer until tomatoes are warmed but not moosh and turn heat off.

Remove dried mushrooms from broth, taste and adjust for seasoning. Serve hot over drained upon noodles.

*Lemongrass stalks can be used instead of paste. Just crush 3 stalks and score them with a knife then add them with the broth and remove before serving.

**Fresh mushrooms can be added alternatively or combined with dried. Cut into quarters or half and add at the same time or a little before the tomatoes, depending on how cooked you like them.

This is a super versatile dish I use frozen peas when fresh sugar snaps aren't available, and sub rice for the noodles. Of course you could add or take away any veggies you wanted as well as leave out the coconut milk. This dish is not spicy unless the red curry paste used has spice, I love to add heaps of red pepper flakes in my bowl.