Step 1

Place all the paste ingredients apart from the dry spices in a food processor or chopper and process until finely shredded. You could also use a blender, but you will need to add water and the paste will splatter a lot when being fried off in the next step.

Step 2

Heat up 2 tbsp of oil in a heavy bottomed pot. Add the laksa paste and fry it off very slowly (on a low heat) for at least 15 minutes, stirring the whole time.

Step 3

With 5 minutes left to go, add dry spices and continue to fry the mixture off gently, stirring regularly.

Step 4

Next, add in stock, 1 tsp of salt and all the lemongrass leftovers that did not go into the paste, apart from the very outer leaves. Cover the pot and bring the soup to a gentle simmer. Simmer for about 30 minutes.

Step 5

Fish out the lemongrass bits with a slotted spoon and discard. Slowly stir in coconut milk.

Step 6

Taste the soup and season to taste with more salt (if needed), lime juice and a touch of sugar.

Step 7

Divide the greens, noodles and tofu puffs between 4 bowls. Top with blanched sprouts and fresh coriander.