Grind shallots, garlic cloves, ginger, lemongrass, peanuts and red chillies with little water to a paste. Heat oil in non stick pan. Add chopped spring onion bulbs and sauté for 1 minute.
Cut hard and soft tofu into 1 inch cubes and add along with ground paste and 1 cup water. Mix well.Add curry powder and mix well. Cook for 2 minutes.
Add coconut milk and mix. Cut lemon into slices and add 2 slices along with lemon juice, salt and coriander leaves. Mix well and cook till it comes to boil.
Roll noodles around a fork and place in a large serving bowl. Pour laksa on top. Halve cucumber slices and add along with spring onion greens, sliced spring onion bulb and mint leaves. Serve hot.