- Step 1
Heat oil in a large saucepan over medium heat. Add chillies, lemon grass paste and garlic and cook for 2 mins or until chillies start to blister. Add stock powder, 8 cups (2L) water, ginger, kaffir lime leaves and star anise. Bring to a simmer and cook, covered, for 15 mins.
- Step 2
Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 15 mins or until just tender. Drain.
- Step 3
Add tofu, tamarind and lime juice to the soup and cook for 1 min or until heated through.
- Step 4
Divide noodles among serving bowls. Fill with soup and top with coriander and sliced chilli to serve.