Vegetable Laksa With Fried Tofu

• None None FOR THE LAKSA PASTE
• 1 tbsp peanut or vegetable oil
• 1 piece (2 1/2 inches) fresh ginger, chopped
• 1 None fresh kaffir lime leaf, rib removed
• 4 None fresh cilantro roots, cleaned
• 1 stalk (4 inches) fresh lemon grass, coarsely chopped
• 1 small red onion, chopped coarsely
• 2 tsp salt
• 2 None fresh small red chili peppers
• 4 cloves garlic, peeled
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp paprika
• 1/4 cup macadamia nuts
• 2 tsp brown sugar
• None None FOR THE VEGETABLE LAKSA WITH FRIED TOFU
• 8 oz dried vermicelli noodles
• 2 cups coconut milk
• 4 cups vegetable stock
• 1/2 cup canned baby corn, halved lengthwise
• 3 oz snow peas, halved lengthwise
• 7 oz fried tofu puffs, halved
• 1 cup bean sprouts
• 1/4 cup fresh cilantro sprigs
• 1 tbsp sambal oelek (Indonesian ground chili paste)
• 1 medium lime, cut into wedges

1. For the laksa paste, blend or process all ingredients until mixture forms a paste.
2. Place noodles in a heatproof bowl; cover with boiling water. Let stand for 5 mins; drain.
3. Cook laksa paste in a large saucepan on low heat, stirring, for 5 mins or until fragrant. Stir in coconut milk, stock and 1 cup water; bring to a simmer. Simmer, uncovered, for 5 mins. Add corn and snow peas; simmer, uncovered, until just tender. Add tofu; simmer, uncovered, until heated through. Season to taste.
4. Divide noodles between serving bowls. Ladle soup mixture over noodles; top with bean sprouts and cilantro sprigs. Serve with sambal oelek and lime wedges.

laksa paste, peanut, fresh ginger, fresh kaffir lime leaf, fresh cilantro roots, stalk, red onion, salt, red chili peppers, garlic, ground coriander, ground turmeric, paprika, nuts, brown sugar, vegetable laksa, vermicelli noodles, coconut milk, vegetable stock, baby corn, snow peas, bean sprouts, fresh cilantro sprigs, sambal oelek, lime

Taken from recipes-plus.com/api/v2.0/recipes/35568 (may not work)