Ingredients

• spice paste
• 5 candlenuts
• 1 medium red onion, peeled and finely sliced
• 3 cloves garlic, peeled and finely sliced
• 1 long red thai chilli, finely sliced
• 3 tablespoons drained fermented tofu
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• soup
• 2 tablespoon rice bran oil
• 1 lemongrass stalk, white part only, bruised
• 2 cm piece of ginger or galangal, peeled
• 4 kaffir lime leaves
• 1 large carrot, peeled and cut into thin matchsticks/julienne
• 2 cups (500ml) coconut milk
• 2 cups (500ml) cold water
• 1 bunch Asian greens, washed well
• juice 2 limes + extra lime wedges to serve
• fine sea salt, to taste
• cooked rice noodles, to serve* see head notes
• finely shredded kaffir lime leaves, to serve
• crushed chilli flakes, to serve, optional