Mushroom And Tofu Laksa With Noodles

• 3 1/2 cups vegetable stock
• 1 3/4 cups coconut milk
• 9 ounces shiitake mushrooms, thinly sliced (stalks removed)
• 1 cup firm tofu, cubed
• 2 tablespoons tomato paste
• 6 ounces fine egg noodles
• salt and pepper
• sliced scallions and shredded cabbage (to garnish)
• Spice Paste
• 2 fresh red chilies, seeded and chopped
• 1 1/2 inches piece fresh ginger, chopped
• 2 large garlic cloves, chopped
• 2 lemongrass, stalks inner stalks chopped (tough outer layers discarded)
• 1 teaspoon coriander seed, crushed
• 6 macadamia nuts, chopped
• 1 small handful fresh cilantro, chopped
• 3 tablespoons vegetable oil

1. Puree the spice paste ingredients in a food processor pulsing several times, until smooth.
2. Heat a wok over medium-high heat, add the spice paste and stir fry for 30 seconds. Pour in the stock and coconut milk and bring to a boil. Add the mushrooms, tofu, and tomato paste and season with salt and pepper to taste. Simmer gently for 5 minutes.
3. Meanwhile, cook the noodles according to the package directions. Divide among four large soup bowls. Ladle the spicy broth over the noodles and serve immediately, garnished with scallions and shredded cabbage.

vegetable stock, coconut milk, shiitake mushrooms, firm tofu, tomato paste, egg noodles, salt, scallions, fresh red chilies, fresh ginger, garlic, stalks, coriander seed, nuts, cilantro, vegetable oil

Taken from www.food.com/recipe/mushroom-and-tofu-laksa-with-noodles-488800 (may not work)