Step 2

To make the laksa paste, add all the paste ingredients into a blender or food processor and puree until it is smooth. Heat a large pot on medium-low, add the paste and cook for 8-10 minutes, stirring constantly, until it is fragrant and starting to stick to the bottom of the pot. Stir in the coconut milk, vegetable stock, sugar and season with 2 teaspoons of sea salt. Simmer on low heat for 10 minutes. Squeeze in the juice of ½ lime and taste. If it's too sweet, add another pinch of salt.

Step 4

Meanwhile, bring a large pot of salted water to the boil and add both types of noodles (hokkien/fresh egg noodles usually have the same cooking time, but if you're not sure check the times on the package) and cook according to packet instructions. When the noodles are al dente, drain, refresh in cold water and drain again. Divide the noodles into 4 bowls.

Step 6

Add the tofu puffs and kale to the broth and cook for 30 seconds until the leaves are bright green. Ladle the broth over the noodles. Top with bean sprouts, crispy fried shallots/onions, coriander leaves, lime wedge and fresh chilli, if using.

Step 7

More vegetarian noodle bowls from Hetty McKinnon.