Fragrant vegan laksa noodle soup from the Vegan Larder

Ingredients

• 1⁄2 medium onion (or 2-3 banana shallots)
• 4 garlic cloves
• 2 Steenbergs Dried Lemongrass Stalks, soaked in boiling water for 10 mins
• Around 40g fresh ginger (one large thumb-sized piece, peeled)
• 1-2 fresh chillies (to taste!)
• 2 teaspoons Steenbergs organic Laksa Powder
• 2 tbsp neutral tasting oil (e.g. olive oil / rapeseed oil)
• 1.2 litres (5 cups) veggie stock or veggie stock powder / cube dissolved in water (you can use Steenbergs Vegetable Bouillon)
• 1-2 tsp soy sauce or tamari (adjust to taste)
• 400ml (1 standard tin) full fat coconut milk (the reduced fat coconut milk won’t give a creamy enough taste)
• juice of 1⁄2 lime (approx 2-3 tbsp), adjust to taste
• 1 1⁄2 tsp sugar (brown sugar or coconut sugar, you may need more to taste)
• green veggies such as mangetout, broccolini / thin stemmed broccoli (use standard broccoli if desired) or green beans, trimmed
• sliced shiitake or other mushrooms
• baby corn or julienned carrot
• 200g freshly cooked or ready to eat noodles
• 250g shop-bought tofu puffs cut in half, OR fried / baked firm tofu