Northern Thai style curry soup served over egg-free noodles with crispy shallots.
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In a heavy-bottomed pot, skim the thick cream from the top of one coconut milk can and heat over medium-high until it begins to crack and release oil.
Add the red curry paste, curry powder, and turmeric to the coconut cream, frying for 3-5 minutes until highly aromatic and the oil turns a deep red.
Slowly whisk in the remaining coconut milk and vegetable stock, bringing the mixture to a gentle simmer; do not let it reach a rolling boil to prevent curdling.
Season the broth with soy sauce and palm sugar, then add the cubed tofu to poach gently in the liquid for 10 minutes to absorb the flavors.
While the broth simmers, deep-fry a handful of the dry wheat noodles in neutral oil until puffed and golden to create the signature crispy topping; set aside on paper towels.
Boil the remaining wheat noodles according to package instructions until al dente, then drain and divide into deep serving bowls.
Flash-fry the sliced shallots in the same oil used for the noodles until golden brown and crisp, ensuring they do not burn.
Ladle the rich curry broth and tofu over the soft noodles, then garnish with the crispy noodles, fried shallots, pickled mustard greens, and a squeeze of fresh lime.
