Find candlenuts, fermented tofu, lemongrass and lime leaves at your local Asian grocery store. While you're there, pick up a packet of your favourite rice noodles. If you have leftover kaffir lime leaves, these can be frozen and used straight from the freezer next time. If you can't find candlenuts, an okay substitute is raw macadamia nuts, brazil nuts, cashew nuts, or raw blanched almonds. They don't taste the same, but do give the same texture to the soup. I used rice vermicelli, but feel free to use whatever rice noodles you like, and simply cook them according to the instructions on the packet. As always, make sure you check the ingredients on your can of coconut milk. It should read coconut kernal and water. That's it. Don't buy ones with nasties in them... Lastly, don't be tempted to have a nibble of the raw candlenuts. They are slightly toxic until cooked!
serves 4-6