Mushroom And Tofu Laksa With Noodles - cooking recipe

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

Preparation

Puree the spice paste ingredients in a food processor pulsing several times, until smooth.
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.
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.