Mushroom and Tofu Laksa

Mushroom and Tofu Laksa -  This is a fantastic vegetarian take on a Malaysian classic - The list of ingredients is long - you could use a commercial Laksa Paste, but I prefer to make my own.
Servings: 2 yield(s)
Ingredients
    Laksa Paste
  • 1 tsp Coriander seeds
  • 0.25 tsp Fennel seeds
  • 0.25 tsp Cumin seeds
  • 0.5 tsp ground Turmeric (OR 1cm piece of fressh root - peeled and sliced)
  • 1 cm fresh Ginger Root - peeled and sliced (See NOTE)
  • 1 small Green Chilli
  • 0.5 tsp Cayenne Pepper
  • 1 stalk of Lemongrass - finely sliced
  • 2 cloves Garlic - sliced
  • 1 tbsp raw Cashews - soaked for 15 minutes (OR Almonds)
  • 0.25 cup Coriander leaves
  • 0.5 tsp Lime juice
    • Laksa Soup
  • 100 g white Button Mushrooms - sliced
  • 100 g fresh Shiitake Mushrooms - sliced (OR 25g dried Shiitake Mushrooms (stalks removed) soaked in hot water)
  • 50 g Carrot - shredded
  • 50 g other Vegetables of choice finely chopped (Red Capsicum or zucchini or broccoli)
  • 500 ml Vegetable stock
  • 250 ml Coconut Milk
  • 20 ml Lime juice
    • To Serve
  • 120 g Firm Tofu - cut into 1cm cubes
  • 150 g fresh Noodles (OR 75g dried Noodles)
  • 1 cup Bean Sprouts
  • 2 Spring Onions - sliced
  • 0.5 cup shredded Cucumber
  • 2 Coriander Sprigs
Instructions
  1. Dry fry coriander fennel and cumin until fragrant.
  2. Grind to a coarse mixture in a pestle or spice grinder.
  3. Add the rest of the sauce ingredients to a blender or food processor and blend to a paste.
  4. Heat oil in a saucepan over medium heat.
  5. Add half of the curry paste and fry until fragrant – 2 to 3 minutes.
  6. Add the mushrooms and vegetables and cook for 3 minutes.
  7. Add the stock, coconut milk, lime juice and remaining curry paste and bring to the boil.
  8. Reduce heat and simmer for 10 minutes.
  9. Meanwhile, fry the tofu over a medium heat, tossing occasionally, until golden.
  10. Cook the dried noodles as directed or blanch the fresh noodles in boiling water.
  11. Divide the drained noodles into serving bowls and cover with the soup.
  12. Garnish with the bean sprouts, spring onions, cucumber, tofu and coriander sprigs.
Recipe Notes

The easiest way to peel fresh ginger is to scrape it with a teaspoon - this removes the skin without losing any of the flesh.