• Assemble all ingredients

Prepare curry paste

• Pound pre-soak dried goat chili together with pink salt first, when the chilies are broken apart into smaller pieces add turmeric, galangal, and lemongrass and keep pounding.
• Add garlic and onion and keep pounding until the paste gets fine.
• Add soy bean paste or miso paste and pound until smooth.

To cook the curry

• In the frying pan, saute the mushrooms with a splash of oil until golden brown and season with some salt. (Be careful not to overcook) set them aside.
• Heat up the saucepan with some oil on medium heat.
• Fry the curry paste gently until fragrant.
• Add coconut milk and bring it to boil.
• Season with vegan fish sauce or soy sauce, pink salt, and coconut sugar.
• Add betel leaves and simmer for 5-8 minutes.
• Adjust the flavor to your preference then add the pre-cooked lion’s mane mushrooms and keep cooking for another 3 mins.
• Gently add silken tofu and cook for another 2 mins. When the betel leaves are cooked turn off the heat and prepare vermicelli to serve with curry.

Cook the noodles

• In the pot add water and bring it to boil.
• Add vermicelli and cook for 2 mins
• Rinse and strain the water out from vermicelli.

To serve

• Place noodles onto a wide plate and pour the curry into a bowl and serve it together.
• Enjoy!