Fragrant Laksa with Tofu Puffs from The Vegetarian Kitchen by Prue Leith and Peta Leith

Ingredients

• 2 1/2 cm (1 in) piece of galangal, peeled and roughly chopped
• 1 lemongrass stem, trimmed
• 4 garlic cloves
• 2 shallots, roughly chopped
• ½ red chilli
• 1 green chilli
• a generous pinch each of salt and caster sugar
• ½ tsp each of hot curry powder and ground turmeric
• 1 kaffir lime leaf
• 400 ml vegetable stock
• 200 ml full-fat coconut milk
• 2 tbsp vegetable oil, plus extra
• a handful of coriander
• 1 lime, halved
• 40 g tofu puffs, halved
• 60 g beansprouts
• 1 pak choi, sliced
• 60 g green beans, chopped
• 100 g dried rice noodles