Laksa - Penguin Books Australia

Ingredients

• 5-6 birds eye chillies, (depending on your taste for heat), seeds removed, chopped
• 3 sticks lemongrass, trimmed, finely grated
• 50g (1 small-medium piece) galangal, peeled, finely grated
• 50g (1 small-medium piece) ginger, peeled, finely grated
• 20g (1 small piece) fresh tumeric, peeled, finely grated
• 2 teaspoons sweet paprika (optional, for colour)
• 2 tablespoons vegetable oil
• 5-6 spring onions, green parts only, chopped
• 20-30 fresh curry leaves, stalks removed
• 60ml (¼ cup) vegan fish sauce
• 1 tablespoon light brown sugar
• 1 tablespoon tamarind paste
• 1 tablespoon gluten-free tamari or dark soy
• 1.5 litres (6 cups) water or vegan stock
• 400ml can coconut milk
• 400g gluten-free tofu puffs or cubed, pan-fried tofu
• ½ quantity (200 g) gluten-free Chinese egg noodles
• 100g vermicelli noodles
• 1 bunch Vietnamese mint, leaves picked, to serve
• Trimmed bean sprouts, to serve
• 1 long red chilli, deseeded, sliced, to serve