Malaysian Curry Noodle Soup

Bahan-bahan (4 porsi)

• 3 sheets (about 12g) kombu ((see Note 1))
• 3 tablespoons (50g) Chinese light soy sauce ((see Note 2))
• 1 tablespoon wakame seaweed ((optional))
• 1 lime
• 1 ½ teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 3 medium shallots (roughly chopped)
• 4 g arlic cloves, (chopped)
• 2 - inch (5cm piece) galangal, (very thinly sliced (see Note 3))
• 1 - inch (2.5cm) piece fresh turmeric, (peeled + rough chop (or ¾ tsp ground turmeric))
• 1 to 4 fresh Thai chiles, (stemmed (see Note 4))
• 2 stalks lemongrass, (smashed and finely chopped (see Note 5))
• 2 tablespoons (25g) roasted cashews ((or peanuts))
• 1 tablespoon Chinese light soy sauce
• 1 small handful (5g) fresh cilantro leaves and tender stems
• 1 lime: 1 teaspoon zest + 2 teaspoons juice
• 1 to 2 tablespoons neutral-flavored oil of choice ((or water))
• 2 tablespoons neutral-flavored oil of choice
• 8 ounces (227g) oyster mushrooms, (torn into strips (see Note 6))
• Sea salt ((or kosher salt))
• 1 (13.5-ounce/400ml) can full-fat coconut milk
• 5 to 10 fresh curry leaves ((or 10 to 15 dried curry leaves; optional) (see Note 7))
• 1 (8-ounce/227g) package fried tofu puffs or soy puffs
• 1 to 2 teaspoons coconut sugar or brown sugar, (more as needed)
• 6 to 8 oz (170 to 230g) dried ramen noodles OR 10 oz (285g) fresh noodles of choice
• 1 to 2 limes
• Fresh mint leaves, cilantro, and/or Thai basil leaves
• Thai chiles, (thinly sliced (for spicy!))
• Bean sprouts
• Chinese chili oil / chili crisp