Laksa is perfect if you love slurping up soupy noodles. With plenty of tofu and vegetables as well, a bowl full of this laksa will warm you up quick smart.
To make laksa paste combine onion, garlic, ginger, coriander stems, turmeric and tomato paste in a small food processor. Blitz until smooth.
Heat oil in a wok or large frypan over medium-high heat. Add laksa paste and lemongrass. Cook, stirring, for 2-3 minutes or until fragrant. Add the coconut milk and chicken stock and stir to combine. Season with fish sauce and brown sugar.
Bring broth to the boil then reduce heat to medium-low heat. Add tofu and simmer for 3-4 minutes or until warmed. Add snow peas for the last minute of cooking.
Meanwhile, bring a medium saucepan of water to the boil. Boil rice noodles for 4-5 minutes or until tender.
Divide noodles between serving bowls. Top with tofu and snow peas. Pour over broth. Finish with coriander leaves and serve with lime wedges.