Vegan Laksa

Ingredients

• 200 grams boiled noodles 
• 6-8 dried red chillies, soaked for 1 hour and drained
• 8-10 cashewnuts, soaked for 1 hour and drained
• 6-8 garlic cloves
• 1 inch ginger, roughly chopped
• 1 inch lemongrass stalk, chopped
• 2 tablespoons coriander seeds
• 2 fresh red chillies
• 1 medium onion, roughly chopped
• ½ teaspoon turmeric powder
• Salt to taste
• 3 cups vegetable stock
• 3 tablespoons oil
• 1 cup coconut milk
• 100 grams firm tofu, cut into 1 inch cubes
• 25-30 small broccoli florets, blanched and drained
• 1 medium carrot, peeled, cut into thin roundels, blanched and drained
• 10-12 snow peas, diagonally halved, blanched and drained
• ½ cup sautéed sliced button mushrooms
• Diagonally sliced fresh red chillies for garnish

Method

1. Put soaked red chillies, cashewnuts, garlic, ginger, lemongrass stalk, coriander seeds, fresh red chillies, onion, turmeric powder and salt into a blender jar and blend to a coarse paste. Add ½ cup water and blend to a fine paste.
2. Heat 2 tablespoons oil in a deep pan, add the blended paste and sauté for 3-4 minutes. 
3. Add 1 cup water and mix well. Cover and cook for 3-4 minutes or till the oil separates.
4. Add vegetable stock, mix and cook till it comes to a boil. 
5. Add coconut milk, mix and cook for 5 minutes. This is the laksa soup.
6. Heat remaining oil in a non-stick shallow pan. Place the tofu cubes and cook on high heat for 1 minute. Flip each tofu cube and cook the other side for 1 minute as well. 
7. To serve, place a portion of the noodles in each serving bowl. Add 4-5 blanched broccoli florets, a few carrot roundels, a few snow peas halves and a portion of the sautéed mushrooms. Arrange a few tofu pieces, pour a portion of the soup and garnish with red chillies. Serve hot.