1 tbsp peanut oil
185g laksa paste
270ml coconut milk
3 cups chicken stock
150g butternut pumpkin, peeled, cut into thin wedges
2 kaffir lime leaves, torn
100g snake beans, trimmed and cut into 4cm lengths
150g mixed gourmet mushrooms
1-2 tbsp fish sauce
3 tsp shaved palm sugar
150g rice stick noodles
1 cup bean sprouts
¼ cup Vietnamese mint leaves
1 Lebanese cucumber, sliced into thin ribbons
Lime wedges, to serve
Peanut oil for shallow frying
300g silken tofu, cut into 2-3cm cubes
¼ cup rice flour
Heat peanut oil in a large wok. Add laksa paste, taking care as paste will spit. Stir for 1 minute or until fragrant. Add coconut milk, stock, pumpkin and kaffir lime leaves. Bring to the boil, then cover and boil gently for 5 minutes, or until pumpkin is nearly tender.
Add beans and mushrooms, if using. Cover and cook for a further 2 minutes. Add remaining mushrooms. Stir in fish sauce and palm sugar. Cook noodles according to packet directions. Keep warm until ready to serve.
To make fried tofu, heat oil in a frying pan over a medium heat. Drain tofu. Place flour on a dinner plate. Season with salt and pepper. Coat tofu in flour. Shallow fry tofu in batches, for 5 minutes, turning once. Drain on paper towel.
To serve, divide noodles among serving bowls. Spoon over vegetable laksa. Top with tofu. Garnish with sprouts, cucumber ribbons and mint leaves. Serve with lime wedges.