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Vegan Laksa, Taiwanese Pumpkin Rice Noodles

Name: Vegan Laksa, Taiwanese Pumpkin Rice Noodles
Ingredients: 1 onion; thumb size ginger; 2 fresh chillies; 2 fresh turmerics; 2 lemongrass (keep the white part)chopped; handful cashew nuts; spices:; 1 tbsp cumin seeds; 1 tbsp coriander seeds; roast the spices in a frying pan then pound till it turn into powdery & set aside; 800ml water; 200g soaked rice noodles; 1 tomato, cut into wedges; juice from half lime; 200ml coconut milk; 2 tbsp palm sugar; 2 tbsp soy sauce; 1 tbsp cooking oil; veggies; 1/2 cup shredded carrots; handful choy sim; 1 fresh chilli, slice; some coriander for sprinkle; 200g tofu, cut into cubes and fry & set aside

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Ingredients

1 onion
thumb size ginger
2 fresh chillies
2 fresh turmerics
2 lemongrass (keep the white part)chopped
handful cashew nuts
spices:
1 tbsp cumin seeds
1 tbsp coriander seeds
roast the spices in a frying pan then pound till it turn into powdery & set aside
800ml water
200g soaked rice noodles
1 tomato, cut into wedges
juice from half lime
200ml coconut milk
2 tbsp palm sugar
2 tbsp soy sauce
1 tbsp cooking oil
veggies
1/2 cup shredded carrots
handful choy sim
1 fresh chilli, slice
some coriander for sprinkle
200g tofu, cut into cubes and fry & set aside

Preparation

Blend the laksa paste ingredients till it turn into soft paste
Heat the oil in a sauce pan, sauté the laksa paste till fragrant -add in the spices powder and sauté another 2 minutes, then add in 800ml water, tomato, coconut milk, palm sugar, 2 tbsp & soy sauce
Lastly in add the lime juice
Arrange the soaked rice noodles, veggies and tofu in a bowl, pour the laksa soup
Finally sprinkle with chopped coriander and a squeeze of lime juice if you want
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