Step 1

To make paste, in food processor jar, add soaked chilies (discard water in which these were soaked), and all ingredients from the Laksa Paste ingredient list above. Process until smooth pasta forms. Remove in a bowl. Paste stays good for up to one week.

Step 2

Bring a pot of water to rolling boil and cook rice noodles according to package directions.

Step 3

Heat a skillet. Add 1/2 of laksa paste. Saute for 1 minute to develop flavor and also to cook-off raw flavor of onion. Now, add chopped veggies, such as zucchini, (add mushroom or bell pepper if you like) and cook until crisp-tender (not mushy i.e. veggies are cooked but still have bite).

Step 4

Add vegetable stock and coconut milk with *1 tsp sugar, 1 tbsp lime juice, and generous pinch of salt. Bring to boil and simmer until just started to thicken (1-2 minutes). Remove from heat. Taste broth and adjust salt, sugar and lime juice.

Step 5

In four serving bowls, add serving of cooked noodles, ladle soup on top dividing equally. Top with sliced tofu, sliced cucumber, cilantro and more chilies. Serve and enjoy!