• 1½ tbsp ground turmeric
• 4 tsp ground black or white peppercorn
• 3¾ tsp ground coriander
• 3¾ tsp ground cumin
• 3¾ tsp ground fennel
• 1 tsp ground cinnamon
• 1 tsp ground star anise
• ¾ tsp ground cloves
• ½ tsp ground cardamom
• ½ tsp ground nutmeg
• 4 candlenuts, roughly chopped (or unsalted macadamia nuts if candlenuts are unavailable)
• 10 dried red chili peppers, soaked in hot water, deseeded & roughly chopped
• 4 fresh red chili peppers, deseeded & roughly chopped
• 5 large shallots, or 1½ cups chopped
• 5 garlic cloves, peeled
• 3 lemongrass stalks, or ½ cup thinly sliced – use white section of lemongrass only, reserve green section
• 2” ginger root, peeled & sliced
• 1” galangal, peeled & sliced (or ginger if galangal is unavailable)
• 3 tbsp tamarind paste
• 2 tsp miso paste
• ½ – ¾ cups vegetable oil
• 4 tbsp roasted peanuts, finely ground
• 3 tbsp roasted sesame seeds, finely ground
• 1 bay leaf
• 7 cups mushroom & vegetable broth
• 13.5 fl oz can coconut milk
• 1 – 1½ tsp salt, or to taste
• 2 tsp monk fruit sweetener/raw cane sugar, or to taste
• 3 pkg Lotus Foods Organic Brown Udon Rice Noodles

Toppings

• beansprouts, blanched
• trumpet mushroom, shredded
• cucumber, sliced
• vegan omelet, julienned

Garnish

• mint
• fresh red chili pepper, sliced