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Chickpea tofu soup

kept bysixsenses5

400 g chickpea powder
1 litre cold water
⅓ cup peanut oil
¼ tsp turmeric powder
5 red shallots, diced
3 garlic cloves, pounded
4 cm ginger, peeled, pounded
3 tomatoes, diced
1 tsp paprika powder
pinch of salt
tofu, diced
400 g rice noodles, blanched
200 g blanched baby bok choy
200 g bean sprouts
1 tbsp toasted black sesame
1 tbsp crushed roasted peanuts
2 tsp fried garlic
1 tbsp light soy sauce
1 tbsp sugar cane syrup
sliced spring onion, to garnish
dried chilli flakes, to garnish
lime wedges, to garnish



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