Vegan Laksa Soup

In a blender or food processor, combine the shallots, red chili pepper, garlic, ginger (or galangal), lemongrass, cashew nuts, peanut oil, cumin, coriander, and paprika.
2 small shallots
1 medium fresh red chili pepper
2 large garlic cloves
1 ounce fresh ginger or galangal
2 lemongrass stalks
¼ cup raw cashew nuts
2 tablespoons peanut oil
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon sweet paprika
Blend the ingredients until you get a smooth paste. You might need to scrape down the sides a few times to ensure everything is blended well.

Heat the peanut oil in a large pot over medium heat. Add the chopped shallots and sliced red bell pepper. Cook for a few minutes, until the shallots soften and the pepper starts to become tender.
1 tablespoon peanut oil
2 medium shallots
1 red bell pepper
Add the prepared laksa paste to the pot. Cook for another couple of minutes, stirring constantly, until the paste becomes fragrant.
Add the coconut milk and vegetable stock to the pot. Bring the soup to a simmer.
1 can 13.5 fl. oz / 400 ml coconut milk
4 cups vegetable stock
Add the rice noodles and bean sprouts to the pot together with the pak choi. Cook for 5-6 minutes or until the rice noodles are cooked.
1 cup bean sprouts
4.5 oz rice noodles
1 pak choi
Stir in the crispy tofu and lime juice. Ladle the soup into bowls and garnish with fresh coriander leaves.
5 ounces crispy tofu
Juice of 1 small lime
½ bunch fresh coriander