Mushroom and Tofu Laksa With Noodles

Another delicious-sounding Thai recipe from my Cooking School Thai cookbook. Love the flavor combination in the spice paste and the addition of coconut milk to the vegetable broth.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

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.