Lingkan Reang
Stir-fry red curry paste in hot oil, then mix with coconut milk until combined and oil separates.
Add brown sugar, soy sauce, vinegar, and vegetable stock, then bring to a boil.
Add carrots, cabbage, mushrooms, and tofu, cover and simmer for 5 minutes.
Pan-fry momos with oil and water until crispy and cooked.
Add glass noodles to the broth, ensuring they are immersed.
Top with momos, garnish with coriander and serve hot.